Summer is the season when gardens overflow and market stands are piled high with produce in every shape and colour. It’s a time for long lunches, easy suppers, and dishes that come together with what’s fresh and abundant. This Niçoise Panzanella is exactly that kind of dish. It’s casual but composed, vibrant but comforting, and peppered with the flavours of the sun-soaked Mediterranean.
Inspired by two Mediterranean classics, salade Niçoise from the French Riviera and panzanella from the heart of Italy, this dish brings together the best of both traditions. Crisp green beans, tender red potatoes, boiled eggs, and juicy tomatoes are combined with briny black olives, slices of cucumber, and grilled tuna. But it’s the toasted baguette, golden and soaked in a lemony shallot vinaigrette, that makes this salad stand apart, adding substance and a little crunch with every bite.
The preparation starts with the vinaigrette. A fresh shallot, its flavour softened in lemon juice and white wine vinegar, gets emulsified with Dijon and olive oil. It’s bright and clean, and just punchy enough to bring all the components together.
Next comes the bread—cubed and toasted until golden, then tossed in vinaigrette to soak in flavour while holding on to texture.
From there, it’s a medley of summer’s essentials: waxy red potatoes, cooked just until tender; green beans, blanched and shocked for crispness and colour; cherry tomatoes, halved for sweetness and juiciness; eggs, boiled to perfection.
A quick grill of a tuna steak adds a richness that pulls everything together. Once everything is cooled and dressed, the components are gently tossed—just enough to coat, never to crush. The bread soaks up the dressing and juices from the vegetables, the tuna breaks into satisfying chunks, and the eggs are nestled on top like little suns. A final scatter of fresh parsley and a few cracks of pepper bring freshness and finish to the dish.
This is a salad built for sharing, for bringing to the table in one generous platter and letting everyone dig in. It’s rustic yet refined, the kind of meal that feels like it was made for lazy afternoons, chilled rosé, and stories told between bites. Whether you’re looking for a simple weeknight dinner, a centrepiece for a summer lunch, or just a beautiful way to honour the season’s harvest, this Niçoise Panzanella is a dish that captures it all: sun, sea, and the effortless elegance of summer on a plate.
Niçoise Panzanella
Prep: 30 minutes
Cook: 45 minutes
Chilling Time: 6 hours
Total time: 35 minutes
Yield: makes 4 Tartlets
Ingredients:
Vinaigrette
- 1 small shallot, minced
- 2 tbsp white wine vinegar
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 2 tsp Dijon mustard
- ½ tsp salt
- ½ tsp black pepper
- 8 tbsp olive oil
Salad
- 1 baguette, cubed
- 300g small red potatoes
- 300g green beans
- 1 (6-8oz) tuna steak
- 3 eggs, hard-boiled, peeled, and halved
- 1 cup grape tomatoes, halved
- 1 cup chopped fresh parsley
- ½ cup black olives, pits removed (Kalamata or Niçoise)
- 2 mini cucumbers, sliced (about 1 cup sliced)
Directions:
- Preheat oven to 400°F with convection fan activated.
- In a small bowl, whisk together the shallot, vinegar, lemon zest, lemon juice, Dijon, salt, and pepper. Slowly whisk in the olive oil until emulsified.
- Arrange the bread in a single layer on a baking sheet. Toast in the oven for 10-12 minutes until lightly toasted. Transfer to a bowl and toss with 2 tablespoons of the dressing, and set aside.
- Meanwhile, place the potatoes in a medium saucepan and cover with water by about 2-3 inches, and place over high heat. Once boiling, add a generous pinch of salt and the green beans. Cook the green beans for 3-4 minutes until bright green and slightly tender. Using a slotted spoon, transfer the beans to a bowl of ice water to stop the cooking and preserve the colour, and set aside. Continue boiling the potatoes until fork-tender, about 4-5 minutes more. Drain the potatoes and place in a bowl to cool slightly.
- Once cool enough to handle, slice the potatoes in half crosswise, then place them back into a small bowl. Toss with 2 tablespoons of dressing and set aside to cool completely.
- Meanwhile, heat a griddle plate or grill to medium-high.
- Pat the tuna steak dry and rub with olive oil and season with salt. Grill for 2-3 minutes per side, until medium-rare (130°F) or medium (140°F), depending on your preference. Transfer to a plate to cool until assembly.
- In a large bowl, add the bread, potatoes, tomatoes, parsley, olives, and cucumbers. Drain the beans, pat dry, and roughly chop, then add them to the bowl. Break the tuna up into small chunks and add them to the bowl. Drizzle with the remaining dressing and gently toss together to ensure the potatoes and tuna maintain their form.
- To serve, arrange the salad on a platter and arrange the eggs on top. Sprinkle with additional parsley for garnish and a few cracks of pepper.
Notes:
- To hard-boil eggs, place them in a saucepan, cover with water, bring to a boil, then cover and turn off the heat. Let sit for 10–12 minutes, then transfer to ice water.
- If available, day-old or slightly stale bread works best for toasting in panzanella salads.
