Niçoise Salad

Niçoise Salad with raw and cooked vegetables to cater to all sorts of preferences. Everyone can mix and match to suit their taste buds.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Salad
Cuisine: American, Western
Servings: 10


  • 1 lb fingerling potatoes (450g)
  • 10 oz green beans (trimmed) (280g)
  • 2 zucchinis (sliced)
  • 1 head Boston lettuce (rinsed)
  • 20 grape tomatoes (halved)
  • 1 cup black olives
  • ½ cup green olives
  • 1 can solid tuna in oil (drained)
  • 2 tbsp capers



  • Put all vinaigrette ingredients in a screw top jar. Shake to combine.
  • Wash fingerling potatoes. Boil potatoes in lightly salted water for about 12 minutes until tender. Drain and toss with ¼ cup vinaigrette. Steam green beans for about 5 minutes. Plunge into cold water to stop cooking. Pan fry zucchinis in a single layer until lightly browned.
  • Arrange lettuce leaves in a single layer on a large platter. Place potatoes in the center and arrange mounds of beans, zucchinis, tomatoes, olives, tuna, and capers on either side of the plate. Just before serving, pour remaining vinaigrette all over salad.
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