Niçoise Salad

Niçoise Salad is a celebration of the Mediterranean diet, known for its emphasis on fresh, seasonal ingredients and healthy fats. With an abundance of vegetables, protein-rich seafood, and a drizzle of olive oil, Nicoise salad offers a nutritious and delicious dining experience.

Niçoise Salad

Named after the city of Nice, this salad is renowned for its colorful array of ingredients and robust flavors. With its combination of fresh vegetables, briny olives, tender potatoes, and protein-rich tuna or anchovies, Nicoise salad is a satisfying and wholesome meal that embodies the essence of summer.
Nicoise salad traces its roots to the French Riviera, where it was traditionally enjoyed by fishermen and locals alike. The salad was originally composed of simple, rustic ingredients readily available in the region, reflecting the coastal lifestyle and culinary traditions of Provence.
Bon appétit! 🇫🇷
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Cuisine French
Servings 4


  • large mixing bowl
  • saucepan
  • Slotted spoon
  • whisk
  • Serving platter or individual plates
  • Pot for boiling


For the Salad

  • 1 lb potatoes (small -about 450g) -boiled until tender and halved
  • 8 oz green beans (about 225g) -trimmed and blanched
  • 4 eggs (hard-boiled, peeled, and halved)
  • 2 cans tuna (drained)
  • 1 small red onion thinly sliced
  • 2 tomatoes (cut into wedges)
  • ½ cup black olives (about 120g)
  • 4 cups mixed salad greens (about 120g -or lettuce leaves)
  • fillets anchovy (optional)
  • parsley (Fresh for garnish -optional)

For the Dressing

  • cup extra virgin olive oil (about 80 ml)
  • 2 tbsp red wine vinegar
  • 1 tsp dijon mustard
  • 1 clove garlic (minced)
  • salt and pepper (to taste)


  • Potatoes: Place the potatoes in a pot and cover with cold water. Bring to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender when pierced with a knife, about 15-20 minutes depending on their size. Drain and let cool slightly before cutting into quarters or halves.
  • Green Beans: While the potatoes are cooking, bring another pot of water to a boil and add a pinch of salt. Blanch the green beans for about 2-3 minutes until they are bright green and tender-crisp. Immediately plunge them into ice water to stop the cooking process, then drain.
  • Eggs: In a pot of boiling water, carefully lower the eggs and cook for 7 minutes for a slightly soft center or 10 minutes for fully set yolks. Remove and place in cold water to cool. Peel and halve the eggs.
  • Tomatoes and onion: Cut the tomatoes in wedges. Peel and slice the onion finely.
  • Assembly: On a large platter or in a salad bowl, arrange the lettuce leaves. Scatter over the green beans, potatoes, tomato wedges, and sliced onion. Flake the tuna over the top, distribute the olives and anchovies (if using), and place the eggs around the salad.
  • Dressing: Whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Drizzle over the salad just before serving.
  • Garnish: Sprinkle with freshly chopped herbs for an added burst of flavor.


  • For added convenience, you can use canned green beans and potatoes, or cook them in advance and store them in the refrigerator until ready to use.
  • Niçoise salad is highly customizable, so feel free to adjust the ingredients based on your preferences and seasonal availability (add cucumber or cherry tomatoes).
  • Serve Niçoise salad as a refreshing main course or as a side dish alongside grilled fish or crusty bread for a complete meal.
Keyword Healthy, Mediterranean Diet, Niçoise Salad

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