Roast Beef Nicoise Salad

Our roast beef Niçoise salad is our twist on the classic tuna version. With simple ingredients and minimal cooking, our roast beef version is easy, accessible, versatile, and mouthwatering.

A Niçoise salad is a vibrant and hearty dish that showcases fresh, wholesome ingredients arranged beautifully on a platter. Traditionally made with tuna, this version incorporates deli-sliced roast beef, adding a robust flavor that complements the vegetables and tangy dressing. The combination of tender roast beef, creamy baby potatoes, crisp green beans, juicy cherry tomatoes, briny Kalamata olives, and hard-boiled eggs creates a satisfying and colorful meal that’s perfect for a luncheon or a light dinner. The red wine vinaigrette with Dijon mustard and minced shallots ties everything together with a bright, zesty finish, enhancing the salad’s fresh ingredients.

What You’ll Like About This Recipe

• A fresh spin on a classic Niçoise. This version keeps the traditional components but replaces tuna with roast beef for a heartier, more approachable salad that still feels French and refined.
• Beautifully balanced textures and flavors. Crisp greens, creamy eggs, tender potatoes, briny olives, and juicy tomatoes create a salad with contrast and character in every bite.
• Minimal cooking required. Aside from boiling potatoes and steaming green beans, the components are mostly assembled, making it ideal for warm-weather meals or busy evenings.
• Protein-rich and satisfying. With roast beef and eggs, the salad is filling enough to serve as a main dish while still feeling light.
• Customizable with simple swaps. You can adjust the vegetables, olives, or protein easily while still preserving the spirit of a Niçoise salad.

Ingredient Notes

• Mixed salad greens – Butter lettuce, spring mix, or crisp romaine all work well as a base; choose greens with enough structure to hold the toppings.
• Roast beef – Thinly sliced deli roast beef is convenient and tender; choose a high-quality brand for the best flavor. Leftover homemade roast beef works beautifully too.
• Baby potatoes – Boil until just tender, then chill for clean slicing and firm texture. Yukon gold potatoes give the best creamy interior.
• Haricots verts – These slender French-style green beans keep their color and snap when lightly steamed. Regular green beans are a fine substitute.
• Kalamata olives – Add briny depth; Niçoise olives are traditional but harder to find.
• Hard-boiled eggs – Cook to your preferred doneness; jammy centers also work well.
• Shallots – Their mild sharpness forms the aromatic backbone of the vinaigrette without overpowering the salad.
• Red wine vinegar – Provides the bright acidity essential to a classic French dressing.
• Dijon mustard – Helps emulsify the dressing and adds subtle heat.

Steps to Make Roast Beef Niçoise Salad

1. Prepare the potatoes by boiling until tender, then cooling fully so they slice cleanly and hold their shape in the salad.
2. Steam the green beans briefly until crisp-tender, then cool to preserve their bright color and fresh snap.
3. Arrange the greens on a platter and build the salad by placing roast beef, potatoes, green beans, tomatoes, olives, eggs, and onions in small groupings for a composed presentation.
4. Mix the dressing by shaking or whisking the shallots, oil, vinegar, mustard, garlic, and sweetener until emulsified.
5. Taste and adjust the dressing with salt, pepper, or additional vinegar to balance the flavors.
6. Serve the dressing on the side or drizzle lightly just before serving to keep the greens crisp.

Pro Tips

• Shock the green beans in cold water after steaming to preserve color and texture.
• Slice the potatoes only after cooling to prevent crumbling.
• Use high-quality deli roast beef sliced thin for the best tenderness.
• Dress the salad lightly at the table to avoid wilting the greens.
• Prep the components in advance but assemble right before serving for the freshest look.

Recipe Variations

• Traditional Niçoise. Replace the roast beef with canned or seared tuna to return to classic preparation.
• Chicken Niçoise. Use sliced grilled chicken breast for a lighter protein twist.
• Vegetarian version. Add chickpeas or marinated tofu for a protein-rich plant-based option.
• Warm Niçoise salad. Serve the potatoes and green beans warm for a cozy fall variation.
• Herb-forward version. Add fresh parsley, basil, or tarragon to brighten the salad and vinaigrette.

Serving Suggestions

• Serve chilled on a large platter for an elegant presentation.
• Add crusty French bread or a baguette for a complete meal.
• Pair with a glass of rosé, light red wine, or sparkling water with lemon.

How to Store

• Refrigerate – Store components separately for up to 3 days. Greens wilt quickly once dressed, so keep dressing on the side.
• Freeze – Not recommended; raw greens and potatoes do not freeze well.
• Reheat – Only the potatoes or green beans may be warmed gently if desired; the rest should be served cold.