Nicoise Farro Salad

Tuna Nicoise salad with farro.

Next to the greek variety, Salade Niçoise is one of my favorites.  Normally, it’s a composed dish with everything arranged artfully (but separately) on a platter.    But for lunch on a Tuesday, the only artfully arranged dish we’re likely to get will be at a restaurant — hopefully as someone’s guest – or maybe entertaining clients courtesy of an American Express expense account.  Or you could make this simple Nicoise Farro Salad in advance!


For most of us, weekday lunches must be planned, lest we wind up with a sad vending machine melange at the last minute.   I like to make a salad on Sunday that can carry me through most of the week and this is a good example of that type of prep.

green beans, trimmed

You get all the flavors of a salad niçoise, but in a more convenient and portable tupperware-ready form.  

shocking the beans
cooked farro

I used farro for this salad, but you could easily substitute brown or white rice or orzo pasta.

Newsletter Signup
Join our community of food lovers!

Get my latest recipes, helpful kitchen tips and more good things each week in your inbox.

Chopping sun-dried tomatoes

You’ll want some fresh veg – blanched green beans are a must and since I usually like roasted bell peppers with this salad, I added some raw ones here for crunch.

mixing the vegetables

Niçoise olives are what make a Salade Niçoise.  Trouble is, they’re not always readily available in the supermarket.  It’s hit or miss.  Niçoise olives are very small olives with a low flesh to seed ratio.   They are cured in the French Riviera and most are eaten domestically — which is probably why they’re harder to come by here.  No matter, if you can’t find them, use some briny kalamata olives instead.

adding the tuna to Nicoise Farro Salad

Tangy capers and jarred baby artichokes add pizzaz to this salad along with the chew of some oil-packed sun-dried tomatoes.

making vinaigrette for Nicoise Farro Salad

If you wanted to go the extra mile here and splurge, get the fancy (read: $$$) Ventresca tuna from the belly of the fish or one of the jarred premium varieties packed in oil ($$).  Just be aware that if you’re paying that premium, you want large chunks of the prize, so  toss it gently into the salad.  Since this was for workaday lunches, I didn’t splurge at all. I used regular water-packed tuna – and it was delicious.

emulsifying vinaigrette for Nicoise Farro Salad

Lots of bright, fresh tarragon in the citrus vinaigrette ties this dish together and makes it pop with flavor.  

Overhead shot of Nicoise Farro Salad

Even if you’re sitting in a cubicle, you can close your eyes and pretend your enjoying this inventive brown-bag fare on the Côte d’Azur.

Nicoise Farro Salad on rustic board

Don’t forget the hard-boiled egg as garnish.  It’s a must!

Serving Nicoise Farro Salad

More whole grain salad ideas:

Tried this recipe? Leave a rating and review.

Your comments and shares are invaluable to me and the thousands of readers who use this site daily. If you've made the recipe, leave a star rating and review. We want to hear how you liked it.

We'd love it if you shared the recipe with your friends on social media!

hero image.
Print Pin
5 from 1 vote

Niçoise Farro Salad

The lunchbox version of Nicoise salad.  This one will keep for a few days and the farro adds more substance!
Author: Lisa Lotts
Course Main Course
Cuisine American
Keyword canned tuna, farro, green beans
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6


  • 8 ounces green beans trimmed and cut into 1″ pieces
  • 1 cup farro cooked according to package directions and cooled to room temperature
  • 1 yellow or red bell pepper diced
  • 1 stalk celery finely diced
  • ½ cup red onion finely diced
  • ½ cup nicoise olives or kalamata olives pitted and halved or quartered
  • ½ cup sun-dried tomatoes packed in oil well drained, thinly sliced
  • 2 tablespoons capers
  • 1 10- ounce jar cocktail baby artichokes halved or regular artichoke hearts, quartered
  • 2 7-ounce cans chunk white tuna fish drained and flaked
  • 6 hard-boiled egg one per person

for the vinaigrette

  • 1 lemon zested and juiced
  • 1 large shallot minced
  • 2 tablespoons fresh tarragon chopped
  • 1 tablespoon champagne or white wine vinegar
  • cup olive oil
  • 1 tablespoon dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh cracked pepper


  • Create a water bath. Fill a medium bowl halfway with ice and water. Set aside.
  • Fill a medium saucepan halfway with water. Add a teaspoon of salt and fit the pan with a lid. Bring to a boil over high heat. Remove the lid and add the green beans. Cook the beans for 4-5 minutes until crisp tender. Use a spider or slotted spoon to scoop the beans from the water and plunge them into the ice bath to stop the cooking. Set aside.
  • Add the farro to the bean water and cook for the time recommended on the package directions. When the farro is done, drain in a colander or sieve and return the farro to the pot. Place the lid on the pot and set aside for about 10 minutes — this last part allows the farro to steam a little in the pot. Remove the lid and fluff with a fork. Set aside without the lid to cool.
  • Meanwhile, in a large bowl add the bell pepper, celery, red onion, olives, sun-dried tomatoes, capers, artichokes and tuna. Toss to combine.

Make the vinaigrette

  • In a small bowl combine the zest and juice of the lemon, shallot, tarragon, vinegar, olive oil, mustard, salt and pepper. Whisk to combine.

Assemble the salad

  • Add the farro to the vegetables and toss. Add the vinaigrette and toss so that vegetables and farro are coated with the dressing.
  • To serve, mound the salad on a plate. Halve or quarter the eggs and arrange them on or beside the salad. Serve.


Calories: 291kcal | Carbohydrates: 40g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 187mg | Sodium: 771mg | Potassium: 482mg | Fiber: 10g | Sugar: 3g | Vitamin A: 1605IU | Vitamin C: 44.4mg | Calcium: 90mg | Iron: 5.3mg

Pin “Nicoise Style Farro Salad” for later!

a pin to save for later.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I can honestly say that the one thing I don’t miss about the 9-5 is the rushed office lunch! Love the sound of this salad though a real treat.

    1. LOL – my rushed office lunch is now over my kitchen table and I usually wolf it down in about 10 minutes in between editing photos and writing copy!

  2. Luci {Luci's Morsels} says:

    5 stars
    This looks like a delicious meal! I love that it is easy and healthy too.

    1. It’s definitely healthy, but also a really a satisfying dish.

  3. I so love a salad that has a wonderful blend of flavors and textures and this one sure has it going on! Such a delight to devour!

    1. Glad you like it Shashi! — Nicoise is one of my favorite salads and farro adds a little heft!

  4. This sounds so delicious. I love the twist of farro in this Nicoise salad. Brilliant!