If you’re searching for a sophisticated yet approachable dinner recipe, Niçoise Salad with Basil Anchovy Dressing is your answer. This Mediterranean-inspired dish brings together vibrant colors, bold flavors, and heart-healthy ingredients for a meal that’s as stunning as it is satisfying.
Niçoise salad elevates your dinner game with its irresistible combination of textures and tastes.
A New Twist on a Classic Salad
Niçoise salad is a classic French dish that blends fresh vegetables, protein-packed tuna, and savory olives.
What sets this version apart is the basil anchovy dressing—a zesty and herbaceous upgrade from the traditional lemon vinaigrette.
This flavorful dressing adds a tangy, salty kick, perfectly complementing the fresh produce and tender potatoes. It’s an easy way to transform a light salad into a dinner recipe that’s rich, balanced, and filling.
Why It Works as a Dinner Recipe
This salad is more than just a side dish; it’s a complete meal. With protein from the tuna, fiber from the potatoes and green beans, and healthy fats from olive oil, it checks all the boxes for a nutritious dinner.
The vibrant medley of vegetables, including radishes, tomatoes, and haricots verts, ensures every bite is packed with crunch and freshness. Plus, it’s customizable—grilled salmon or chicken can easily replace the tuna for a different twist.
Tips for Perfect Execution
Making this Niçoise salad dinner recipe is straightforward, but a few tips can elevate your results:
- Choose high-quality ingredients: Opt for oil-packed tuna and fresh herbs to maximize flavor.
- Cook the potatoes to perfection: Simmer until fork-tender but not mushy, and season the water generously with salt for extra depth.
- Balance the dressing: Taste and adjust the lemon juice or olive oil for your preferred acidity and richness.
- Serve it fresh: While the components can be prepped ahead, assemble the salad just before serving for the best texture and flavor.
Substitutions & Customizations
This versatile recipe adapts beautifully to various dietary preferences:
- For a vegetarian option: Skip the anchovies in the dressing and use grilled vegetables or marinated tofu instead of tuna.
- Gluten-free friendly: Naturally gluten-free, this salad can be enjoyed by anyone following a gluten-free diet without modifications.
- Low-carb alternative: Reduce the quantity of potatoes or replace them with roasted cauliflower for a lighter version.
- Family-friendly tweaks: Serve the salad components separately for picky eaters to build their own plates.
Make It Your Go-To Summer Dinner
This Niçoise salad isn’t just a dinner recipe—it’s an experience. From the vibrant, fresh produce to the mouthwatering basil anchovy dressing, it brings Mediterranean charm to your table.
Serve it with crusty bread and a chilled glass of white wine for a complete meal that feels indulgent yet nourishing. Whether it’s a warm evening on the patio or a cozy indoor gathering, this dish is destined to impress.
Give this recipe a try, and let it redefine your idea of a simple yet elegant dinner. It’s a dish you’ll return to time and time again for its ease, versatility, and unforgettable flavor.
Niçoise Salad with Basil Anchovy Dressing Dinner Recipe
Equipment
- Medium pot
- Whisk
- Cutting board
Ingredients
Dressing
- 4 oil-packed anchovy fillets minced
- 1 large garlic clove grated on a Microplane or minced
- ¼ teaspoon kosher salt plus more as needed
- 2 tablespoons fresh lemon juice
- ¾ teaspoon grated lemon zest
- ½ teaspoon Dijon mustard
- ⅓ cup extra-virgin olive oil
Salad
- 4 ounces baby or micro red or Yukon Gold potatoes
- 8 ounces haricots verts or regular green beans
- 1 tablespoon finely chopped fresh basil leaves plus more for serving
- 8 radishes cut into wedges, or 1 slender cucumber, peeled and sliced
- 2 large ripe tomatoes cut into wedges, or 1 pint cherry tomatoes, halved
- 2 6- or 7-ounce cans tuna packed in olive oil drained
- ½ cup pitted Niçoise or Kalamata olives sliced
For Serving
- Freshly ground black pepper
- Flaky sea salt
Instructions
- Prepare the Dressing: On a cutting board, use the flat side of a knife to smash the anchovy fillets, garlic, and ¼ teaspoon salt into a paste. Transfer the paste to a small bowl and whisk in the lemon juice, lemon zest, and Dijon mustard. Gradually whisk in the olive oil until emulsified. Adjust seasoning if needed and set aside.
- Cook the Potatoes and Green Beans: In a medium pot, cover the potatoes with cold water by 2–3 inches and generously salt the water. Bring to a boil, reduce heat, and simmer until the potatoes are fork-tender (10–15 minutes). For haricots verts, add them to the pot during the last 1 minute of cooking. For regular green beans, add them during the last 2–3 minutes of cooking. Drain the vegetables and let them cool until warm but still manageable.
- Assemble the Salad: Halve the potatoes and combine them with the haricots verts in a small bowl. Toss with some (but not all) of the dressing. Once the vegetables are completely cooled, mix in the chopped basil.
- Plate the Salad: On a large platter or individual plates, arrange the dressed potatoes and green beans, radishes, tomatoes, and tuna. Scatter the olives over the top and drizzle with the remaining dressing. Garnish with freshly ground black pepper, flaky sea salt, and torn basil leaves.
Notes
- Substitute grilled tuna or salmon steaks for the canned tuna to elevate the dish for a more formal dinner.
- Regular green beans work as a replacement for haricots verts but will need slightly longer cooking.
- Add soft-boiled eggs for a more traditional Niçoise salad.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.