If you love the classic French Niçoise salad, this version with silky smoked salmon is going to become one of your new favorites. Instead of traditional tuna, this salad features a generous pile of lox right in the center, surrounded by crisp greens, tender potatoes, green beans, olives, tomatoes, and creamy hard-boiled eggs.
I love serving this with easy homemade bagels.
It’s the kind of meal that feels elegant but comes together quickly. Perfect for a light lunch, easy dinner, or beautiful brunch salad, this smoked salmon Niçoise is fresh, satisfying, and full of bright Mediterranean flavor.
And the best part? It looks absolutely gorgeous on a platter — which makes it ideal for entertaining or serving family-style.
Why You’ll Love This Lox Niçoise Salad
• A beautiful, restaurant-style salad you can make at home
• Uses smoked salmon (lox) instead of tuna
• Packed with fresh vegetables and protein
• Naturally low carb and gluten free
• Perfect for spring and summer meals
Ingredients
For the Salad
• 4 cups arugula or mixed greens
• 6–8 oz smoked salmon (lox)
• 1 cup baby potatoes, boiled and halved
• 1 cup green beans, blanched
• 1 cup cherry tomatoes, halved
• ½ cup Kalamata olives
• 3 hard-boiled eggs, halved
• 3 radishes, thinly sliced
• 2 tablespoons capers
• 2 tablespoons chopped fresh parsley
Simple Niçoise Dressing
• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1 teaspoon lemon juice
• 1 small garlic clove, minced
• salt and black pepper to taste
How to Make a Lox Niçoise Style Salad
1. Cook the Potatoes
Place baby potatoes in salted water and boil for about 12–15 minutes, until fork tender. Drain and allow to cool slightly before halving.
2. Blanch the Green Beans
Bring a pot of water to a boil. Add green beans and cook for 2–3 minutes. Transfer immediately to ice water to keep them bright green.
3. Make the Dressing
In a small bowl whisk together:
• olive oil
• Dijon mustard
• red wine vinegar
• lemon juice
• minced garlic
• salt and pepper
Set aside.
4. Assemble the Salad
In a large round serving bowl or platter:
- Add the mixed greens as the base.
- Toss in tomatoes, radishes, olives, green beans, and potatoes.
- Arrange the hard-boiled eggs around the salad.
5. Add the Lox
Pile the smoked salmon right in the center of the salad in soft folds.
Top with capers and fresh parsley.
6. Dress and Serve
Drizzle the dressing over the salad just before serving.
Tips for the Best Lox Nicoise Salad
Use high quality lox
Good smoked salmon makes a huge difference in flavor.
Don’t overdress the salad
Niçoise salad should be lightly dressed so the ingredients shine.
Serve slightly chilled or room temperature
The potatoes and green beans taste best when not ice cold.
Lox Niçoise Style Salad
- Total Time: 30 minutes
- Yield: 4–6 SERVINGS 1x
- Diet: Gluten-Free
Description
A fresh twist on the classic French Niçoise salad made with silky smoked salmon (lox), tender baby potatoes, green beans, olives, eggs, and crisp vegetables tossed in a simple Dijon vinaigrette.
Ingredients
Salad
4 cups arugula or mixed greens
6–8 oz smoked salmon (lox)
1 cup baby potatoes, boiled and halved
1 cup green beans, blanched
1 cup cherry tomatoes, halved
½ cup Kalamata olives
3 hard-boiled eggs, halved
3 radishes, thinly sliced
2 tablespoons capers
2 tablespoons chopped fresh parsley
Dressing
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon fresh lemon juice
1 garlic clove, minced
salt and black pepper to taste
Instructions
-
Place baby potatoes in salted water and boil until fork tender, about 12–15 minutes. Drain and allow to cool slightly before halving.
-
Bring a pot of water to a boil and blanch the green beans for 2–3 minutes. Transfer to ice water to keep them bright green.
-
In a small bowl whisk together olive oil, Dijon mustard, red wine vinegar, lemon juice, minced garlic, salt, and pepper to make the dressing.
-
In a large serving bowl or platter add the arugula or mixed greens as the base.
-
Toss in cherry tomatoes, radishes, olives, green beans, and potatoes.
-
Arrange the hard-boiled eggs around the salad.
-
Pile the smoked salmon (lox) in the center of the salad.
-
Sprinkle with capers and fresh parsley.
-
Drizzle with dressing just before serving.
Notes
Use high quality smoked salmon for the best flavor.
This salad is best assembled right before serving so the greens stay fresh.
You can prep all ingredients ahead of time and assemble when ready.
- Prep Time: 15 MINUTES
- Cook Time: 15 MINUTES
- Category: Breakfast, BREAKFAST | BRUNCH, BRUNCH | LIGHT DINNER, Salad, Salmon
- Method: Boiling
- Cuisine: AMERICAN | FRENCH INSPIRED
Variations
Add avocado
For extra richness and healthy fats.
Use fingerling potatoes
They look beautiful sliced into rounds.
Add cucumbers
Thin slices give extra freshness and crunch.
Use lemon vinaigrette
If you prefer a brighter citrus flavor.
What to Serve With Lox Niçoise Salad
This salad is hearty enough to be a meal on its own, but it also pairs well with:
• crusty sourdough bread
• chilled white wine
• lemon roasted asparagus
• a light summer soup
Frequently Asked Questions
Can I make Niçoise salad with smoked salmon?
Yes! Smoked salmon (lox) is a delicious substitute for tuna and adds a rich, silky texture.
Can this salad be made ahead?
You can prep all ingredients ahead of time, but assemble and dress the salad right before serving.
What greens work best?
Arugula, butter lettuce, spring mix, or baby spinach all work well.
Final Thoughts
This Lox Niçoise Style Salad is one of those meals that feels fancy but is incredibly simple to make. With fresh vegetables, creamy eggs, tender potatoes, and silky smoked salmon piled right in the center, it’s a beautiful and satisfying dish.
Whether you’re serving it for brunch, lunch, or a light dinner, this modern twist on a French classic is guaranteed to impress.
