Nothing says “I’m on vacation” like a meal that lets you linger over a glass of rosé, imagining you’re looking out at the sea. This tuna niçoise salad recipe delivers big briny Mediterranean-inspired flavors, with lots of satisfying crunch. Bonus: It requires the bare minimum of prep time, so it won’t eat into your dozing-off-with-a-book-in-your-lap plan for the day.
Just a handful of quality ingredients makes this summer salad special. Canned tuna plays the leading role, so splurge on a really good tin—after all, you’re on vacation (or at least dreaming about it). For the briny elements, choose your own adventure. Tiny niçoise olives are traditional, but meaty green Castelvetranos or robust black olives like Kalamata work too. Capers make another great addition, and they’re even better when you crisp them up. Peperoncini bring both tang and a touch of heat. Look for fresh green beans or haricot verts at the farmers market as well as crisp seedless cucumbers, which are at their best in summer.
To keep everything as simple as possible, the cooked elements are all boiled in a single pot of water: Cook the eggs first, then blanch the green beans, and finally simmer baby gold or red potatoes until they’re fork-tender. Use the cooking time to assemble everything else. When ready, drizzle a lemon vinaigrette over the composed salad, slice some crusty bread, and pour that rosé. No garnish is necessary, but if you have some fresh basil on hand, don’t let it go to waste.
Ingredients
6–8 servings
¾
cup extra-virgin olive oil
¼
cup fresh lemon juice
2
Tbsp. Dijon mustard
1
tsp. honey
1
tsp. freshly ground black pepper
1
tsp. kosher salt, plus more
6
large eggs
1
lb. green beans, trimmed and/or new or baby potatoes, halved if larger
4
cups thinly sliced seedless cucumbers
3
cups oil-packed tuna
Olives, capers, peperoncini, pickles, anchovies, or other pickled-briny ingredients, drained well (for serving)
Flaky sea salt
Preparation
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Step 1
Whisk ¾ cup extra-virgin olive oil, ¼ cup fresh lemon juice, 2 Tbsp. Dijon mustard, 1 tsp. honey, 1 tsp. freshly ground black pepper, and 1 tsp. kosher salt in a medium bowl; set niçoise salad dressing aside.
Step 2
Bring a medium pot of salted water to a boil. Carefully add 6 large eggs and cook 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill eggs until cold, about 5 minutes. Peel; set aside.
Step 3
Meanwhile, add 1 lb. green beans, trimmed and/or new or baby potatoes, halved if larger to the same pot of boiling water and cook until just tender, 2–4 minutes for green beans, 10–15 minutes for potatoes. Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.
Step 4
To serve, slice eggs in half and arrange on a large platter with green beans and/or potatoes, 4 cups seedless cucumbers, thinly sliced on a diagonal, and 3 cups oil-packed tuna. Top with olives, capers, peperoncini, pickles, anchovies, or other pickled-briny things, drained well, sprinkle with flaky sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.
Do Ahead: Niçoise salad dressing can be made 5 days ahead; cover and chill. Eggs can be boiled and vegetables blanched 2 days ahead; cover and chill separately.
Editor’s note: This recipe was first printed in our August 2019 issue. Head this way for more of our favorite summer salads →