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Nicoise Salad

Nicoise Salad Long

I love to make this salad for Shabbat third meal, it's light and easy to prep in advance.  Prep all the components as early as a few days before and store in fridge separately.  

Prep ahead tip: Compose platter up to 1 day before serving.  Wrap in plastic wrap and serve from fridge to table. 

Double or triple the salad dressing for use throughout the week on other veggies or salads. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 package baby arugula
  • 2 tuna steaks or 2 cans tuna packed in olive oil
  • 3/4 pound green beans or haricots verts, blanched
  • 1 cup sundried tomatoes packed in olive oil, sliced
  • 1 cup Nicoise olives
  • 1 recipe balsamic roasted onions
  • 1 recipe roasted potatoes
  • Dressing: balsamic honey dressing 


  • 2 large red onions, peeled and cut into wedges 
  • 2 tablespoons olive oil 
  • 2 tablespoons balsamic vinegar 
  • 2 tablespoons honey 
  • 3 sprigs thyme 
  • Kosher salt and pepper, to taste 


  • 1 pound baby red potatoes, cut in half 
  • 1 tablespoon olive oil 
  • Kosher salt and pepper, to taste 


  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 heaping tablespoon Dijon mustard 
  • 2 tablespoons honey 
  • 1 clove of garlic, minced 
  • Kosher salt and freshly ground pepper, to taste 



1. Heat up a frying pan over medium-high heat and drizzle with olive oil.

2. Season tuna steak with kosher salt and freshly ground pepper on both sides and sear for 2-3 minutes on each side. Slice against the grain.


1. To blanch green beans, bring a 4 qt. pot of water up to a boil with 1 teaspoon of added salt.

2. In the meantime, rinse the beans and trim off the ends.

3. Prepare an ice bath by filling a large bowl with water and adding some ice cubes.

4. When the water reaches a boiling point, add the beans and cook for 2-3 minutes, until bright green and tender crisp.

5. Remove the beans from the pot, and place directly into the ice bath until cooled. Drain. 


1. Preheat oven to 400℉.

2. In a small bowl, whisk the honey, balsamic vinegar, olive oil, thyme, salt, and pepper.

3. Place the onion wedges on a baking sheet and toss with the dressing. Roast until tender and caramelized, approximately 45 minutes, tossing every 15 minutes.


1. Preheat oven to 425℉. Toss potatoes, oil, salt, and pepper on a baking sheet.

2. Spread out potatoes in a single layer and roast until golden brown and tender, about 40 minutes. 


1. Add all ingredients to a bowl and whisk until emulsified.