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Eat Drink Walla Walla | Niçoise Salad
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Niçoise Salad

Niçoise Salad is a classic French salad that typically includes a variety of ingredients such as tuna, boiled eggs, potatoes, green beans, tomatoes, olives, and anchovies, all arranged on a bed of fresh lettuce and drizzled with a tangy vinaigrette. It’s a vibrant and satisfying salad that offers a combination of flavors and textures.

Here’s a recipe for Niçoise Salad:


For the salad:

  • 1 pound baby potatoes, halved or quartered
  • 8 ounces green beans, trimmed
  • 4 large eggs
  • 1 head of lettuce (such as butter lettuce or Boston lettuce), washed and torn into bite-sized pieces
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives
  • 2 (5-ounce) cans of tuna, drained
  • 4 anchovy fillets (optional)
  • Fresh parsley or basil leaves for garnish (optional)

For the dressing:

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste


  1. Fill a pot with water and bring it to a boil. Add the baby potatoes and cook until they are tender when pierced with a fork, about 10-15 minutes. Once cooked, drain and set aside.
  2. In the same pot, bring another pot of water to a boil. Add the green beans and cook for about 3-4 minutes, or until they are crisp-tender. Drain the green beans and immediately transfer them to a bowl of ice water to cool and maintain their vibrant color. Once cooled, drain and set aside.
  3. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat to a gentle simmer. Cook the eggs for about 9 minutes for a slightly soft center or adjust the cooking time according to your preference. Once done, transfer the eggs to a bowl of ice water to cool. Once cooled, peel and halve the eggs.
  4. Arrange the lettuce leaves on a serving platter or individual plates. Arrange the cooked potatoes, green beans, cherry tomatoes, Kalamata olives, tuna, anchovy fillets (if using), and halved eggs on top of the lettuce.
  5. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
  6. Drizzle the dressing over the salad or serve it on the side.
  7. Garnish the salad with fresh parsley or basil leaves, if desired.

Serve the Niçoise Salad immediately and enjoy its delightful combination of flavors and textures.

Wine Pairing

When it comes to pairing wine with a Salade Niçoise, there are a few options that complement the flavors of this classic French dish. Here are some wine recommendations:

  1. Rosé: A dry rosé wine is a popular choice for Salade Niçoise. Look for a Provence rosé or one from the Southern Rhône region. Rosé wines offer a refreshing acidity and fruity notes that pair well with the various ingredients in the salad.
  2. Sauvignon Blanc: A crisp and herbaceous Sauvignon Blanc can be an excellent match for Salade Niçoise. The bright acidity and herbal flavors in the wine can enhance the freshness of the salad’s ingredients like green beans, tomatoes, and olives.
  3. Chardonnay: If you prefer white wine with a bit more body, consider a lightly oaked or unoaked Chardonnay. Look for a Chardonnay with good acidity to balance the richness of the salad’s ingredients like tuna, eggs, and potatoes.
  4. Beaujolais: If you prefer red wine, a light-bodied red like Beaujolais can work well with Salade Niçoise. Choose a fruity and vibrant Beaujolais, such as Beaujolais-Villages or Cru Beaujolais, which won’t overpower the delicate flavors of the salad.
  5. Vinho Verde: For an alternative white wine option, try a Vinho Verde from Portugal. These wines are known for their light effervescence, bright acidity, and citrusy flavors, which can complement the zesty dressing and tangy elements in the salad.