Niçoise Grain Bowls

By Ali Slagle

Updated September 14, 2026

  • Erik Bernstein for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Ready In
1 hr
Rating
5(51)
Comments
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This recipe marries the briny, bright flavors of salade Niçoise with the heartiness and make-ahead appeal of a grain bowl. (Assemble it in to-go-containers and refrigerate for up to 3 days.) The streamlined method uses the same pot of boiling water to cook the eggs, farro and green beans, then dresses the green beans and farro while they’re still warm to absorb the Dijon vinaigrette. Feel free to top the grains with thinly sliced radishes, cucumber or fennel, butter lettuce or arugula, or more briny bites, such as capers or pepperoncini. If you love anchovies, chop some and add them to the dressing, and top servings with a whole fillet. 

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Ingredients

Yield:4 servings

  • Salt

  • 4 large eggs

  • 1 ½ cups pearled farro

  • 1 pound green beans, halved crosswise

  • ½ cup extra-virgin olive oil

  • ¼ cup red wine vinegar

  • 2 teaspoons Dijon mustard

  • 1 garlic clove, finely grated

  • ½ cup basil leaves 

  • 10 to 14 ounces oil-packed tuna, drained

  • 2 large or 1 pint cherry or grape tomatoes, cut into bite-size pieces

  • ½ cup pitted Kalamata olives

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

62 grams carbs; 201 milligrams cholesterol; 791 calories; 26 grams monounsaturated fat; 7 grams polyunsaturated fat; 7 grams saturated fat; 43 grams fat; 13 grams fiber; 1288 milligrams sodium; 45 grams protein; 13 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to a boil. Add the eggs and boil for 7 minutes. Transfer to a small bowl. (Reserve the pot of water.) Cover the eggs with ice and cold water. Set aside.

  2. Step 2

    To the boiling water, add the farro and simmer for 15 minutes. Add the green beans and simmer until the farro is al dente and the green beans are bright green and crisp-tender, another 4 to 6 minutes. 

  3. Step 3

    While the farro is cooking, in a liquid measuring cup or medium bowl, stir together the oil, vinegar, mustard and garlic. Season to taste with salt. Rip 8 basil leaves into small pieces and add to the dressing. Peel the eggs and halve.

  4. Step 4

    When the farro and green beans are ready, drain, rinse with cold water, then shake very dry. Return to the pot. Add ¼ cup dressing and stir to coat. 

  5. Step 5

    Divide the farro and green beans among bowls, or place on one big platter. Top with the tuna, tomatoes, olives and eggs, followed by the remaining dressing. Top with the remaining basil.

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    Ratings

    5 out of 5
    51 user ratings
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    Comments

    marksmans

    The only change was a slight adjustment to dressing proportions-our family prefers a traditional 3:1 ratio of oil to vinegar with 1/2 T Dijon. Also added butter lettuce on top of farro . The plating in the photo is so pretty that we replicated it. Pleasing to eye and palate

    Thia

    Made exactly as written. It's easy, pretty and delicious. Will definitely try with other proteins. A winner!

    Rebecca

    Made this for supper. Absolutely delicious. Love the addition of Farro and the dressing was excellent.

    LM

    Anyone see a reason I shouldn’t use the good olive oil from the tuna in the dressing? TY

    CB

    Made this as written, but subbed out tuna for halloumi. Was excellent!

    Taste Great

    What would be a good substitute for farro?

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