Classic Niçoise Salad Dressing
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This Niçoise Salad Dressing recipe is a classic for a traditional Niçoise salad, but also makes an easy and delicious vinaigrette for all sorts of grain and green salads.
I have been making this salad dressing for years, since I learned this recipe as a teenager in a study abroad program in the French Riviera (how lucky was I??). Of course, it’s perfection with this Salade Niçoise, but I usually have a jar in my fridge for all sorts of uses.
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🥗 Ingredients
- Shallot: The light oniony flavor from a shallot is lovely in this dressing, but you could replace it with some minced red onion or white onion.
- Champagne or White Wine Vinegar: I prefer Champagne vinegar, but either work well in this recipe. You can also make a slightly different version of this dressing using red wine vinegar, sherry vinegar, or even lemon juice.
- Dijon Mustard: I like a good amount of mustard in my dressing, but feel free to dial this back a little if you aren’t a mustard fan.
- Herbes de Provence: This spice blend varies a little bit depending on where you buy it, but usually contains thyme, savory, marjoram, lavender, rosemary, and bay leaf. I always have a jar around, as the flavor reminds me of France. But you could substitute some of those individual herbs or try Italian seasoning.
- Olive Oil: Use a high-quality extra-virgin olive oil for this recipe, as it will really enhance the taste of your dressing.
🥣 Step-by-Step Instructions
Peel and finely chop 1 shallot—you should have about 2 tablespoons chopped shallot total.
In a small bowl, whisk together 3 tablespoons champagne vinegar, 2 teaspoons Dijon mustard, the chopped shallots, and ¼ teaspoon Herbes de Provence until smooth.
Slowly whisk in ½ cup olive oil. Add in ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper.
Taste and add more herbes, salt, or pepper as desired.
Drizzle on green salads, grain salads, roasted or steamed vegetables, and more.
🧐 Recipe FAQs for Nicoise Salad Dressing
Yes, this vinaigrette keeps very well. Keep it in an airtight container in the refrigerator. It will stay fresh for about two weeks. I like to make this in a mason jar and store it in that—then just shake well before using.
Many people argue about the proper ingredients for this classic French salad, but I go with what my French mom served me on my summer abroad program in the 1980s. My must-have ingredients are steamed new potatoes and green beans, jarred or canned tuna, cherry tomatoes, black olives (Niçoise olives preferred!), anchovy fillets, and hard-boiled eggs.
👩🍳 Expert Tips
If you like a sweeter salad niçoise dressing, feel free to whisk in a teaspoon of sugar or honey.
Make sure to add the oil slowly and carefully—if you dump the oil in all at once, you won’t be able to emulsify this vinaigrette dressing.
Now that you’ve made this vinaigrette, there are so many ways to use it. Try it with this Mediterranean Cucumber Salad or try drizzling it on this French Asparagus with Eggs dish. It would work well with this Frisée Salad and on a basic Spinach Beet Salad. And don’t forget grain bowls like this Quinoa Chickpea Salad!
Other Delicious Salad Dressings
A great salad dressing really takes a salad from good to fantastic. And making your own is so cost-effective and avoids all those unpronounceable ingredients in many grocery store options. Try this simple kale salad dressing next, or one of these:
If you try this Niçoise Salad Dressing recipe, I would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to me.
And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I’d love to inspire you with more delicious, healthy, and seasonal recipes!
📖 Recipe
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Niçoise Salad Dressing
Ingredients
- 1 shallot
- 3 tablespoons champagne or white wine vinegar
- 2 teaspoons Dijon mustard
- ¼ teaspoon Herbes de Provence
- ½ cup olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Peel and finely chop shallot—you should have about 2 tablespoons chopped shallot total.
- In a small bowl, whisk together champagne vinegar, Dijon mustard, chopped shallots, and herbes de Provence until smooth.
- Slowly whisk in olive oil.
- Add in salt and black pepper.
- Taste and add more herbes, salt, or pepper as desired.
Notes
Store vinaigrette in an airtight container in the refrigerator. It will stay fresh for about two weeks. I like to make this in a mason jar and store it in that—then just shake well before using. Expert Tips:
If you like a sweeter salad niçoise dressing, feel free to whisk in a teaspoon of sugar or honey. Make sure to add the oil slowly and carefully—if you dump the oil in all at once, you won’t be able to emulsify this vinaigrette dressing.
Nutrition
Instagram Users: Now that you've made this nicoise dressing recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I’d love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
Decided to make this its own recipe because it's great for so many things besides just a Niçoise salad!