The Classic French Summer Salad, But With Salmon!
When golden evening light hits a table scattered with vibrant produce, you know summer has officially arrived. This Provençal Niçoise salad keeps everything you love about the Côte d’Azur classic—jammy eggs, briny olives, tender potatoes—then swaps in lightly‑crisp seared salmon for jarred tuna. Finished with a bright basil vinaigrette, it’s a light and fresh taste of the French Riviera from wherever you live.
If you happen to try my French potato salad with vinegar, the leftovers would be sublime in this salad.
Not Your Average Salade Niçoise
I’m sure salad purists have strong opinions about what does or does not = a Niçoise, however… to me, it’s more of a concept.
- Seafood is the star, but it doesn’t have to be tuna. I’ve tested this with pan-seared tuna, my favorite variety of jarred Toninno tuna, and salmon, and I’ve gotta say… salmon fillets offer a buttery flavor that I can’t get enough of.
- If you can bare to boil vegetables and pan-fry salmon, you can find the energy to blister tomatoes. Trust me, these add a more intense tomato flavor that works so well with the salmon.
- Summer dressing! While I love my salad dressing with olives, the fresh basil really makes this feel ideal for a hot summer day. It would also be fantastic with homemade honey mustard. Yum.
Step-by-Step Instructions
I think the most challenging thing about making a French Niçoise salad is the timing. Lots of things need to be par-cooked or boiled, but everything can be enjoyed at room temperature (a bonus!).
The goal is to use as few pots and pans as possible, right? I’ve tested this several times and this is, in my opinion, the easiest way to prepare each component and then pull it all together.
My Best Tips
- Do yourself a favor and make everything a few days in advance. The salmon you can sear fresh, but even the cold vegetables can be sliced or chopped ahead of time to make assembly quicker!
- Bone‑dry salmon skin equals maximum crisp—pat with paper towels just before seasoning.
- Reuse that ice bath. Cooling eggs and beans in the same water saves dishes and guarantees vibrant colors.
This is absolutely a full and complete meal (though crusty baguette is always, always welcome)–it needs nothing more than a cold glass of wine. And speaking of…
Wine Pairing!
The classic choice is unquestionably a Provencal rosé! However, I’d be reluctant to turn down a glass of crisp, acidic Chenin Blanc or Prosecco or Champagne.
If you’re wanting a glass of red wine, stick with something light, such as Beaujolais or a light-bodied Pinot Noir.
If you happen to have any leftover basil salad dressing, stir it into grilled corn and zucchini with feta cheese or drizzle over a mozzarella and tomato salad. It instantly brightens up any summer recipe!
While I’m personally longing to enjoy this salad dining al fresco somewhere in the French Riviera, the sweltering heat of New Jersey will have to do for now… Friends, don’t wait!! This is the salad of summer!
Be sure to let me know what you think by leaving a review and rating below. I hope you love it as much as I do!
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Niçoise Salad with Pan-Seared Salmon & Basil Vinaigrette
Equipment
Ingredients
For the Lemon Basil Vinaigrette
- 1½ cups fresh basil leaves
- 1 medium shallot, peeled and roughly chopped
- 1 clove of garlic, roughly chopped
- ½ cup extra virgin olive oil
- 2 Tbsp fresh lemon juice, about ½ medium lemon
- 1 tsp white wine vinegar
- 1 tsp kosher salt
- Pinch of crushed red pepper flakes
For the Salad
- 4 large eggs
- Splash of white vinegar
- 1 lb haricots verts, French green beans, trimmed
- 1 lb baby potatoes
- 1 pint whole cherry or grape tomatoes
- ½ cup Niçoise olives, pitted (or Kalamata)
- Kosher salt
- Fresh basil, for serving (whole leaves or thinly sliced)
For the Salmon
- 2 (6oz) salmon fillets, skin on or off (it will cook more evenly if it sits out at room temperature before searing)
- 1 tsp kosher salt
- Freshly ground black pepper
- 2 Tbsp neutral oil
Instructions
- Make the vinaigrette. Place all dressing ingredients – 1½ cups basil, 1 chopped shallot, 1 clove chopped garlic, ½ cup extra virgin olive oil, 2 Tbsp fresh lemon juice, 1 tsp white wine vinegar, 1 tsp kosher salt, and a pinch of crushed red pepper flakes – in a blender, then purée until very smooth. Set aside.
- Cook the eggs. Bring a medium saucepan of water and a splash of white vinegar to a rapid boil. Reduce the heat to a gentle boil, carefully add the eggs, then cook for exactly 7 minutes. While they’re cooking, prepare an ice bath. Use a slotted spoon to transfer the eggs to the ice bath until cool enough to handle, then peel and halve lengthwise. You’ll need the ice bath again for the green beans, so add more ice if needed.
- Blanch the string beans. Fill a large pot halfway with water, then bring to a rapid boil. Season with a tablespoon of kosher salt, then carefully add the string beans. Cook for 3 minutes, then use tongs to transfer to the ice bath (do not drain the water).
- Cook potatoes. Bring the pot of water back up to a rapid boil, then gently add the potatoes. Cook for 12-15 minutes, or until the potatoes are knife-tender. Drain. The potatoes can be left whole, halved, or cut into quarters–whatever you like!
- Season the salmon. Pat salmon fillets dry on both sides, then season liberally with 1 tsp kosher salt and a little black pepper.
- Cook the salmon. Heat a large skillet over medium-high heat until hot, about 2-3 minutes. Coat with 2 Tbsp of neutral oil. Carefully place each fillet (skin-side down, if using skin-on) into the hot pan. The sizzle you hear should be moderate–if it’s too loud or popping, reduce the heat slightly. Allow the salmon to cook undisturbed for 4-5 minutes, until it easily lifts away from the pan. Once the edges turn opaque about halfway up the sides, use a spatula or tongs to carefully flip. Cook on the second side for 1-2 minutes more, or until an internal temperature of 130-135°F (54-57°C) is reached. Transfer to a plate.
- Cook the tomatoes. To the same pan, add 1 pint of cherry or grape tomatoes. Season lightly with kosher salt, then cook, stirring often (or simply shake the pan every so often) until they begin to blister and char, about 3-5 minutes.
- Compose the salad. Arrange all salad components artfully on a large platter, drizzle with the vinaigrette, then finish with a sprinkle of fresh basil and flaky sea salt. Enjoy!
Notes
- The dressing can be made 3-4 days in advance, then stored in a fridge until needed.
- All vegetables can be cooked a few days in advance. Store in a refrigerator in separate containers until ready.
- Other suggested add-ins: sliced radishes, anchovies, or cucumber.
Nutrition
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Photography by Katilin.
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