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+ servings
Nicoise Salad or composed salad.
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5 from 7 votes

Nicoise Salad with Vinaigrette Dressing

This version of a classic Salade Nicoise, substitutes wild Alaskan salmon for the tuna. Serves 4 as a main course or 6 as a starter.
Prep Time20 mins
Total Time20 mins
Course: Salad
Cuisine: Mediterranean
Servings: 6
Author: Cynthia


  • Bibb or butter lettuce
  • 1/2 pound about 6, cooked potatoes, red, yellow, or fingerling
  • 1 bell pepper sliced, I found this little, red, yellow and orange in a big bag and used 2 of each color, yellow, red and orange.
  • 1/2 pound green beans cooked.
  • 3 hard boiled eggs sliced
  • 1 cucumber sliced
  • A handful of black olives Nicoise, Greek or Kalamata
  • Cherry tomatoes
  • Capers
  • 2 cans Wild Alaskan Salmon or Tuna, drained
  • 1 1/2 teaspoons Dijon mustard
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon red wine vinegar
  • 1/2 cup Extra virgin olive oil
  • 1/2 clove garlic, minced
  • 1 teaspoon fresh thyme, minced
  • 1 anchovy filet, minced, (optional) (or 2 teaspoons anchovy paste.)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  • Layer the lettuce around a platter. Add layers of veggies.
  • Fill in with tuna or salmon. Add capers and olives
  • Drizzle dressing over the salad just before serving. 
  • In a bowl, whisk Dijon, lemon juice, vinegar, olive oil, garlic, thyme, salt, pepper and anchovy paste or filet if using, until blending. Can be made ahead and stored in the refrigerator until ready to serve.