You won't miss the tuna in this vegetarian spin on a Niçoise salad! Olives, artichokes, capers, and lemon vinaigrette fill it with bright, briny flavor.

I first fell in love with Nicoise salad when Jack and I visited the city where it originated: Nice, France. While we were there, I ordered it everywhere we went. There’s something about the combination of crisp summer veggies, bright lemon vinaigrette, and briny olives and capers that I find absolutely irresistible. As an added bonus, hard boiled eggs and potatoes make it hearty enough to be a meal on its own. And in the summer, anytime I’m eating salad for dinner, I’m happy.

If you’re familiar with traditional Niçoise salad, you know that it’s made with tuna. Of course, my version of the recipe is vegetarian, so I replace the fish with white beans. They give the salad an extra boost of plant-based protein, and they offer a delicious creamy contrast to the crisp veggies. If you wanted to, you could serve your Niçoise salad over a bed of greens, but I think it’s perfect as it is. It’s filled with contrasting textures, bold flavors, and a rainbow of summer veggies. I really love this one, and I hope you do too.

Nicoise Salad Recipe Ingredients

While this recipe isn’t exactly a traditional salad niçoise, it captures everything I love about the classic composed salad. It’s refreshing, yet satisfying, and filled with bright, briny flavor. Here’s what you’ll need to make it:

• White beans – They take the place of the traditional tuna. Use canned, or cook your own.
• Hard boiled eggs – A Niçoise salad essential! Check out this post for my best tips on making easy-to-peel hard boiled eggs with perfect yellow yolks.
• Potatoes – Any variety of small red or yellow potatoes would work well here. I prepare them the traditional way, by boiling them, but grilled or roasted potatoes would be delicious too.
• Green beans – I especially love to make this recipe with haricots verts, but any slender, snappy green beans would be great.
• Radishes and cucumbers – For crunch!
• Cherry tomatoes – I love the way their juicy texture contrasts with the other crisp ingredients.
• Artichoke hearts, olives, and capers – They add essential briny flavor.
• Lemon vinaigrette – This easy dressing ties the whole thing together. Made with lemon juice, Dijon mustard, and olive oil, it’s bright and tangy.
• Parsley – For a fresh finishing touch.

To make this recipe, boil the potatoes and the eggs, blanch the green beans, and whisk together the dressing. Then, arrange the vegetables, olives, capers, beans, and eggs on a large platter and drizzle the dressing on top. Garnish with parsley, and season to taste with flaky sea salt and freshly cracked black pepper. Enjoy!

Find the complete recipe with measurements below.

Nicoise Salad Serving Suggestions

I love to enjoy this Niçoise salad as a meal on its own, alongside a wedge of socca, focaccia, or a slice of crusty bread. For a larger meal, pair it with a simple Caprese sandwich or a cup of gazpacho.

Leftover Niçoise salad will keep in the fridge for up to 3 days. I like to store the components separately and assemble the salad right before I eat, but if you prefer, you can also toss the veggies, white beans, capers, olives, and artichoke hearts with the vinaigrette ahead of time. When you’re ready to eat, add the hard boiled eggs, scatter on some parsley, and season to taste with salt and pepper.

More Favorite Summer Salads

If you love this Nicoise salad recipe, try one of these delicious summer salads next:

• Radish Salad with Radish Green Pesto
• Mediterranean Chickpea Salad
• Classic Caprese Salad
• Burrata with Heirloom Tomatoes
• Cherry Tomato Couscous Salad
• Panzanella Salad
• Greek Salad
• Or any of these 37 Best Salad Recipes!

Nicoise Salad

Ingredients

• 8 ounces small yellow or red potatoes
• 4 ounces fresh green beans, trimmed
• ¾ cooked white beans, drained and rinsed
• 3 hard boiled eggs, halved
• 4 artichoke hearts, drained and halved
• 1 cup quartered radishes and/or sliced cucumber
• 1 cup cherry tomatoes, halved
• ½ cup Niçoise or Kalamata olives, pitted and halved
• 2 tablespoons capers, drained
• Lemon Vinaigrette, for drizzling
• 2 tablespoons chopped parsley
• Flaky sea salt, such as Maldon
• Freshly ground black pepper

Instructions

• Place the potatoes in a large pot and cover with cold water by about 1 inch. Stir in 1 teaspoon of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 10 to 15 minutes. Drain the potatoes and when cool enough to handle, slice in half or quarters.
• Refill the pot with water, bring it to a boil, and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Drain and immediately immerse in the ice water. After 1 minute, drain and place on a kitchen towel to dry.
• Assemble salad with the potatoes, green beans, white beans, eggs, artichokes, radishes, tomatoes, olives, and capers. Drizzle generously with the lemon vinaigrette. Sprinkle with parsley and season to taste with salt and pepper.

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