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Upping our summer salad game with this vibrant Summer Niçoise Salad. Loaded with potatoes, grilled asparagus, sweet corn, fresh greens, tomatoes, tuna, hard-boiled eggs, avocado and the most delicious salty, tangy olive oil-based dressing, this summer Niçoise salad is nothing short of awesome. Perfect for summer lunches, dinners or served up at your next backyard dinner party. This salad has something everyone can love.
Do you love a Niçoise salad? Do you know what a Niçoise salad is?
Fingers crossed that the answer to both of these questions is YES. For me personally? Well, I’m taking the plunge into Niçoise salad territory, it’s the first I’ve ever had…or created. For those of you who might be unfamiliar with this classic and slightly famous Niçoise salad, it originated in the south of France using ingredients that are commonly found in the markets around Nice. With many people I know traveling to France this summer, I was inspired to create this salad after seeing so many photos of it flying around on Instagram. It just looked so fresh and delicious that I knew I could put my own spin on it!
Enter this very summery Niçoise salad. It has all of the things I love, as well as some new to me additions. It is so GOOD, and definitely not your average, boring, everyday salad.
First, there are a few things a Niçoise salad must-have. Potatoes, salty olives, usually tuna, and always green beans…but as you can see I nixed the green beans for asparagus. I know some of you might find this offensive, as it is and not traditional. But again, this is my summery version of the Niçoise salad.
You’ll want to start by making the dressing. This dressing is very different than any other I’ve previously shared. Why? Well, this dressing contains anchovies. Yes, I know, weird, but they’re so, so, so good. They add a very umami flavor throughout the salad. My trick? Slowly cooking the anchovies in olive to break them down and rid them of any “fishiness”. I promise, once they’ve cooked in the oil, you don’t even realize they’re in the dressing. Yet they add this incredible salty flavor that cannot be replicated. And this is coming from someone who has been scared of anchovies for years…and years. Trust me, you should not fear them, they add something extra special to the dressing.
Just try them, ok? OK, great.
Moving along. The rest of the dressing is pretty simple. Along with the fried anchovies and olive oil, there’s a little garlic, lemon, mustard, salt, and pepper. This dressing is beyond good and can be used on pretty much any other salad as well.
Side note, if the anchovies just totally freak you out, then yes, you can omit them. But I would add a splash of apple cider vinegar and additional salt to make up for the missing flavors.
Once you have the dressing made, start on the actual salad.
Boil your potatoes, grill the asparagus and corn, and then toss the veggies with the dressing. It’s important to toss the potatoes with the dressing while the potatoes are still warm. This really helps the potatoes soak up all the flavors.
Next, gather the rest of the ingredients up…oil-packed tuna, cherry tomatoes, radishes, greens, herbs, and avocados, and then assemble.
A classic Niçoise salad is assembled like I am showing you here, broken up by ingredients. Kind of similar to how you might assemble a cheese board. You don’t have to arrange the salad this way, but it sure makes for a very pretty presentation. If you happen to be serving guests, this allows them to pick and choose the ingredients they’d like.
Plus, it’s just kind of a different way to serve salad, so I’m really all about it!
Here’s the deal, this salad does have some extra components to it. So while it’s not a 20-minute recipe, the time needed to create this is well worth it. And the leftovers are delicious, warm or cold, the following day.
Basically, what I’m trying to say is that if you make more than you need, you’re actually meal prepping, and in turn saving time! Cool. Cool.
Most importantly? This is just a really delicious salad that feels extra fancy and extra special. It’s not like any other salad because it’s layered with multiple flavors and textures from salty, to savory, to sweet. It has crunchy veggies, and softer veggies. It’s full of healthy tuna and SO much color. I said this already, but there really is a little bit of everything, and most definitely something for everyone.
New fun summertime salad…now if only I was enjoying this in the south of France. Maybe with this drink in hand…now that would be just wonderful!
If you make this summer Niçoise salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Summer Nicoise Salad.
Servings: 6 6
Calories Per Serving: 799 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Dressing
- 1/3 cup extra virgin olive oil, plus more as needed
- 2 oil-packed anchovy fillets, drained (see notes)*
- 1 garlic clove, grated
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- kosher salt and black pepper
Salad
- 1 pound mixed baby potatoes
- 1 bunch asparagus, ends trimmed
- 3-4 ears corn on the cob, husked
- 2 tablespoons extra virgin olive oil
- 4 cups fresh chopped greens, such as romaine or arugula
- 1 cup cherry tomatoes, halved if large
- 1/2 cup mixed Greek olives, pitted
- 6 radishes thinly sliced or quartered
- 2 cans (6 or 7-ounce) tuna packed in olive oil, drained
- 1 avocado, sliced
- ½ cup mixed tender herbs, such as basil, parsley, thyme, and or dill
- 4 hard-boiled eggs, sliced (optional)
Instructions
- 1. To make the dressing. Combine the olive oil and anchovies in a small saucepan over medium-low heat. Cook, stirring occasionally, until anchovies have broken down into the oil and disintegrated, 5 minutes. Remove from the heat and add the garlic, tossing to combine. Mix in the lemon juice, mustard, and a pinch of salt and pepper. Taste, adding more salt, pepper, and oil as needed. 2. To make the salad. Place the potatoes and a tablespoon of salt in a large pot and fill with water. Bring to a boil over high heat and then reduce the to heat to medium, simmer 10-15 minutes or until the potatoes are just fork tender. Drain. Place the potatoes back in the hot pot. Cover the pot and let the potatoes steam for another 10 minutes. 3. Meanwhile, pre-heat the grill to medium high heat. Toss the asparagus with olive oil and a pinch each of salt and pepper. Grill the asparagus for 3-5 minutes, turning 1-2 times throughout cooking, until light char marks appear. During the same time, grill the corn until charred all over, 5-8 minutes, turning 1-2 times throughout cooking. Once the corn is cool enough to handle, remove the kernels from the cob. 4. While still warm, cut the potatoes in half and add to a large serving bowl, tossing them with half of the dressing. Arrange the salad greens, grilled asparagus, corn kernels, tomatoes, olives, radishes, tuna, and avocado around the potatoes. Drizzle the remaining dressing over the salad. Top with fresh herbs and eggs, if using. Serve slightly warm or at room temp.
Notes
*If the anchovies just totally freak you out, then yes, you can omit them, but I would add a splash of apple cider vinegar and additional salt to make up for the missing flavors.
Absolutely irresistible!
Hey Zoe,
Fantastic!! Love to hear that this dish turned out well for you, thanks a lot for making it! Have a great weekend! xx
I made this salad for our book club. It was a huge hit. I prepped potatoes, corn, asparagus and sliced radishes and tomatoes ahead. All worked well. Had to place on disposable sheet pan as it needed to travel. I made it in the lid! It was so pretty I took a photo!
Hey there! Thanks so much for trying out the recipe! I’m sooo glad you loved it! xT
Just wondering can you do some of the prep work a day ahead and then just bring everything to room temperature before serving? Of course would leave dressing off until serve time.
Tx
Hey Janet,
Sure, that would work well for you!! I hope you love this recipe, let me know how it turns out!! xx
Can you use fish sauce instead of anchovies?
Hey Elizabeth,
Sure, that will work well for you! Please let me know if you have any other questions, I hope you love the recipe!! xx
This was good ! Was very easy to make, I did salmon instead of tuna because it was Our whole dinner. It was Very filling and fresh, definitely need the herbs !
Hey Mackenzie,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan
Excellent salad! Thank you! I did it exactly as stated and it turns out perfectly every time.
Hey Yuliya,
Awesome! So glad this recipe was enjoyed, thanks for making it! xTieghan
Hi Tiegen! I just made the dressing as directed, but it is not emulsifying. Any suggestions? Blender, immersion blender? Not sure what to do as the oil is just sitting on the top of the jar. Hum…thanks for your help!
Hey Susan,
The oil will separate, that’s just the nature of the dressing, you just need to shake it well before serving. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Have you tried this with yam instead of regular potatoes?
Hey Jaimee,
That should work well for you! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this salad for dinner and it was absolutely delicious, even though I forgot the eggs! Will definitely make this regularly. I’m grateful to be able to freely access your recipes and know they will be winners. You are incredibly talented and a blessing. Thank you Tieghan
Thank you so much Rachel!! xTieghan
How many does this serve?
Hey Laura,
This recipe makes 6 servings. I hope you love the dish, please let me know if you give it a try! xTieghan
Loved this salad and will definitely make again. Not only was it easy to assemble but the presentation was great. I did use the anchovies in the dressing. They added the perfect amount of savory to the olive oil, lemon and garlic. A very classy meal.
Thank you so much Tamara!! I am so glad this turned out so well for you! xTieghan
I made this last night and it was absolutely delicious! I am not from France so I cannot rip you to pieces about its authenticity, but my family is your biggest fan!!! I used grilled shrimp because I had it, but otherwise it was exact. The perfect dinner to enjoy the summer’s bounty! My daughter and I both make many of your dishes for daily life and we appreciate you so much for making beautiful, user friendly recipes!
Aw that is so amazing to hear Deann! Thank you so much for trying it! xTieghan
Outstanding Nicoise dressing!! Breaking the anchovies down in the hot oil and infusing with garlic imparts such a fabulously intoxicating flavour that really made this salad. I’ll never go back to anchovy paste now that I’ve discovered this recipe!
Thank you so much! I am really glad this turned out so well for you! xTieghan
OMG this was incredible! Didn’t have anchovies so used Worcestershire sauce and a few drops of Thai fish sauce in the dressing. Used a spinach & arugula base, substituted green beans for asparagus, and added capers. We POLISHED this off for dinner – I didn’t know a salad could be so delicious and so filling. There was a lot of prep required so definitely not a casual weekday dinner, but is definitely something we will continue to make for special dinners as a summer treat!
Wow yes! That is so great to hear! Thank you for trying this one, Em! xTieghan
This is NOT a niçoise salad, it’s anything but. It’s probably a very tasty one, but it’s not niçoise. I actually am from Nice and this is offensive. You should change the name of your recipe.
Hi Camille! Thank you for this and I would love to hear why. But most of my recipes I change to make them my own, I hope you understand! xTieghan