Traditional French Nicoise Salad

 Traditional French Nicoise Salad

Salade Niçoie is a classic French Mediterranean salad known for its fresh, vibrant flavors and beautifully arranged ingredients. It features a combination of tuna, hard-boiled eggs, tomatoes, potatoes, green beans, olives, and crisp lettuce, all dressed with a bright olive-oil vinaigrette.

The salad is colorful, balanced, and naturally satisfying — mixing tender vegetables with protein-rich tuna and eggs. Originating from Nice, it embodies the simplicity and freshness of Provençal cuisine.

Served chilled or at room temperature, Salade Niçoise is perfect as a light main dish, a summer lunch, or an elegant starter.

Cook Time 20 mins
 

Total Time40 mins

Coursemain dish

Servings4

Ingredients

• 2 cups green beans (trimmed)
• 4 small potatoes (Yukon gold or new potatoes), boiled and sliced
• 4 eggs, hard-boiled and halved
• 2 medium tomatoes, cut into wedges
• 1 small cucumber, sliced
• 1 small red onion, thinly sliced
• 1 cup lettuce (Bibb, romaine, or mixed greens)
• 12–16 olives (Niçoise olives if possible)
• 1 can (160–200 g) tuna in olive oil (or fresh grilled tuna)
• 4–6 anchovy fillets (optional but traditional)

Vinaigrette

• 4 tbsp olive oil
• 1 tbsp red wine vinegar or lemon juice
• 1 tsp Dijon mustard
• 1 small clove garlic, minced
• Salt + black pepper
• Optional: fresh herbs (parsley, basil, chives)

Instructions

Prepare the vegetables

• Blanch the green beans in boiling salted water for 3–4 minutes, then cool in ice water to keep them crisp.
• Boil the potatoes until tender, then slice

Prepare eggs

• Hard-boil the eggs (10 minutes), peel, and cut in half.

Make the vinaigrette

• Whisk together olive oil, vinegar (or lemon), mustard, garlic, salt, and pepper.

Assemble the salad

• On a large platter, arrange the lettuce as a base.
• Add potatoes, green beans, tomato wedges, cucumber slices, and onion.
• Add tuna (flakes or chunks) and anchovies on top.
• Scatter the olives.

Dress and serve

• Drizzle the vinaigrette over the salad just before serving.
• Add fresh herbs if you like.

Small Notes :

• For authentic flavor, use tuna packed in olive oil rather than water.
• Niçoise olives are traditional, but Kalamata can be used if unavailable.
• Blanch green beans only until crisp-tender to keep their bright green color.
• Use ripe, firm tomatoes to avoid excess moisture in the salad.
• Traditional Salade Niçoise does not include cooked vegetables like carrots or corn.
• Add the vinaigrette just before serving to keep the lettuce fresh and crisp.