🥗 Salade Niçoise
Salade niçoise is a composed salad from Nice built from tuna, hard-boiled eggs, ripe tomatoes, black olives and anchovies, often with green beans and boiled potatoes. Each element keeps its own texture — tender, briny, creamy and crisp — dressed simply with olive oil and vinegar. It is served as a main-course salad, especially in summer.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g small potatoes
- 200 g green beans
- 4 eggs
- 300 g tuna (canned or seared steak)
- 3 tomatoes, cut into wedges
- 60 g black olives
- 8 anchovy fillets
- 3 tbsp olive oil, 1 tbsp red vinegar
- Salt, pepper, basil
Method
- Boil the potatoes until tender, about 15 minutes; cool and halve.
- Blanch the green beans for 3–4 minutes and cool in cold water.
- Boil the eggs for 9 minutes, cool and quarter.
- Whisk the olive oil, vinegar, salt and pepper.
- Arrange potatoes, beans, tomatoes, tuna, eggs, olives and anchovies on a platter and drizzle with dressing.
How to make it lighter
- Use 1 tbsp oil for the whole platter and add more vinegar or lemon — 1 tbsp oil ≈ 120 kcal.
- Choose tuna in water and add extra green beans and tomatoes.
- Cut back on potatoes if you want a lower-carb plate.
History
The salad is a symbol of Nice, where purists debate whether cooked vegetables such as potatoes and green beans belong in it. The version with potatoes and beans spread internationally in the 20th century and is now served in bistros worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →