Salad Niçoise

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?


For dressing:

  • 2 cloves garlic, minced
  • 2 lemons, juiced
  • 1/2 cup extra virgin olive oil

For salad:

  • 6 cups mixed salad greens
  • 4 small red potatoes, quartered and cooked until tender
  • 1 pound green beans, steamed and cooled
  • 2 small red onions, minced
  • 4 Roma tomatoes, quartered
  • 1/2 pound canned or cooked tuna chunks, chilled (see note)
  • 2 hard-cooked eggs, chilled and sliced
  • 1/2 cup Niçoise or black olives
  • 2 to 3 tablespoons capers


Whisk dressing ingredients together.

Arrange fresh salad greens as a base on a large, deep platter. Place cooked potatoes and green beans on top. Add remaining vegetables in several piles, varying colors and textures as you go.

Finish the platter by layering on tuna, eggs and olives. Sprinkle with capers and drizzle with dressing.

Special notes:

You may use other firm white fish such as halibut, or cooked and shredded chicken breast instead of tuna.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member