Easy Niçoise Salad for One Person

The Niçoise salad is a beautiful French-inspired main dish salad made with tender potatoes, crisp green beans, tomatoes, olives, hard-boiled eggs, and tuna. It is fresh, hearty, colorful, and satisfying enough for lunch or dinner. I’ve paired down a classic into a quick and easy meal for one.

What makes this salad special is the combination of simple ingredients prepared well. The vegetables should be cooked just until tender, the eggs should be firm but not rubbery, and the dressing should be bright enough to bring everything together without overpowering the salad.

Main Ingredients Notes

For the Salad

• Baby potatoes or fingerling potatoes work well and have a nice presentation.
• Absolutely use fresh green beans
• Cherry or grape tomatoes, your call, but I’m partial to heirloom cherry tomatoes.
• Hard-boiled eggs, I usually boil these up the night before.
• Canned tuna, Use good-quality tuna if possible. Tuna packed in olive oil gives the salad a richer flavor, but water-packed tuna can also be used.
• Niçoise olives are traditional, but Kalamata olives may be easier to find and work well as a substitute. Tip: he easiest way to buy the olives is at your local grocery store salad or olive bar. You can buy only the amount needed. You can find Nicoise olive (affiliate link) on Amazon and Gourmet Grocers.

For the Niçoise Salad Dressing

My mustard Dijon dressing works nicely, or you can use a bottled vinaigrette I personally use my homemade Dijon dressing ans make a day ahead to give time for the flavors to meld together.

For a homemade simple dressing, just mix it all together in a small jar or bowl. I like using a small mason jar and giving it a good shake, the store in fridge overnight.

• Olive oil
• Red wine vinegar
• Dijon mustard
• Lemon juice
• Garlic, finely minced

How to Prepare the Vegetables

The key to a good Niçoise salad is taking a little care with each vegetable.

For the potatoes, use small waxy potatoes because they hold their shape well after cooking. Simmer them in salted water until they are fork-tender, then drain and let them cool slightly before slicing. While they are still warm, you can spoon a little dressing over them so they absorb more flavor.

For the green beans, trim the ends and cook them in boiling salted water just until crisp-tender. This usually takes only a few minutes. Transfer them to a bowl of ice water right away to stop the cooking and help keep their bright green color. Drain well before adding them to the salad.

For the tomatoes, use ripe tomatoes with good flavor. Cherry tomatoes can be halved, while larger tomatoes can be cut into wedges. If the tomatoes are very juicy, let them sit on a paper towel for a few minutes so they do not water down the salad.

How to Assemble the Salad

Arrange the lettuce or greens on a large plate or shallow bowl, if using. Add the cooked potatoes, green beans, tomatoes, hard-boiled eggs, tuna, and olives.

Drizzle the dressing over the salad just before serving, or serve the dressing on the side. Finish with fresh herbs, a little extra black pepper, and a small pinch of salt if needed.

For the prettiest presentation, keep the ingredients in separate sections on the plate instead of mixing everything together. This gives the salad its classic composed look.

Recipe Notes

• Do not overcook the green beans. They should be tender but still have a little snap.
• Warm potatoes absorb dressing better than cold potatoes, so dressing them lightly before assembling the salad adds extra flavor.
• Anchovy is optional in the dressing, but it adds a classic savory note. You can also serve anchovy fillets on the salad instead of adding them to the dressing.
• This salad is best assembled shortly before serving, but the potatoes, eggs, green beans, and dressing can all be prepared ahead of time.

Make-Ahead Tips

• You can cook the potatoes and green beans up to one day in advance. Store them separately in the refrigerator so the textures stay fresh.
• The eggs can also be boiled ahead of time and kept refrigerated until ready to use.
• The dressing can be made in advance and stored in a covered jar in the refrigerator. Shake or whisk it well before serving.
• For best results, slice the tomatoes and assemble the salad just before eating.

Frequently Asked Questions

Does the type of tuna used matter?

Tuna packed in olive oil has a richer flavor and a softer texture. Canned solid tuna or jarred tuna both work well. If using water-packed tuna, drain it well and add a little extra olive oil or dressing before serving.

Can this salad be made ahead?

The individual components can be made ahead, but the salad is best assembled close to serving time. Cook the potatoes, green beans, and eggs in advance, and keep the dressing separate until you are ready to eat.

Ingredient	Amount Used	Estimated Cost	Notes
Hard boiled egg	1 egg	$0.35	Based on a dozen large eggs
Fresh green beans	6 pods	$0.35	Small handful
Baby or fingerling potatoes	3 potatoes	$0.90	About 4–5 ounces
Spring mix	1 cup	$0.75	From a clamshell or bag
Cherry tomatoes	3 tomatoes	$0.45	About 2 ounces
Kalamata olives, pitted	6 olives	$0.55	From a jar
Tuna packed in olive oil	3 ounces	$2.25	About ½ of a 5–6 ounce jar or can
Dijon vinaigrette	1 tablespoon	$0.25	Homemade or bottled
Estimated Total		$5.85	Base salad

Optional Add-Ins

Ingredient	Amount Used	Estimated Cost
Artichoke hearts	2–3 pieces	$0.75
Capers	1 teaspoon	$0.15
Optional Add-In Total		$0.90

Estimated Total with Optional Add-Ins: $6.75

Cost Estimate: This single-serving Niçoise salad costs about $5.85, or approximately $6.75 with artichoke hearts and capers. Prices will vary depending on the brand of tuna, olives, and fresh produce used.