Niçoise Salad Recipe

Learn here how to make a delicious Niçoise Salad (Salade Niçoise)!

Niçoise Salad, or Salade Niçoise, is a salad that originated in the French city of Nice. When I looked for Niçoise Salad recipes they were all different from each other and then I learned that for decades there has been some disagreement and controversy regarding which ingredients should and should not be included in this salad.

What are the ingredients in a Niçoise Salad?

The recipe I share with you today is the combination of ingredients that I believe are the best: eggs, haricot verts/green beans, potatoes, tomatoes, lettuce, tuna, anchovy fillets and Niçoise olives. And you can choose between serving either as a composed salad or as a tossed salad.

Other common ingredients are cucumber, red onion and basil.

What is a good substitute for Niçoise olives?

Where I live we don't have Niçoise olives so I believe the best substitute are black olives and Kalamata olives.

More Salad Recipes

Chicken and Avocado Salad with Honey Mustard Dressing
Mango Bell Pepper Quinoa Salad
Parma Ham, Egg, Potato, Cheese, Lettuce and Tomato Salad

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Niçoise Salad (Salade Niçoise)

Learn here how to make a delicious Niçoise Salad (Salade Niçoise)!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 3

Ingredients

• 3 hard boiled eggs peeled and quartered lengthwise
• 3 medium potatoes cooked/boiled
• 2 cups haricots verts (or regular green beans) stem ends trimmed
• 3 tomatoes OR about 15 grape tomatoes
• 1/2 head lettuce
• 1 can tuna, in oil
• 6 anchovy fillets
• olive oil, red wine vinegar, salt and pepper to taste to taste

Instructions

• Place potatoes in a large pan and cover with water. Add 1 tbsp of salt and heat on high to bring to a boil. Lower the heat and cook for around 10 minutes, until the potatoes are fork tender. Drain and rinse under cold running water until cool enough to handle. Cut the potatoes into halves or quarters.
• Bring another pan of water to a boil over medium-high heat. Add the haricot verts (or green beans) and cook until tender, around 5 minutes. Using a strainer, scoop out the beans and transfer them to a colander. Rinse under cold running water. 
• Cut the tomatoes into quarters, if using regular tomatoes. Arrange the lettuce leaves on 3 large plates and then place all ingredients. 
• Drizzle the salad with the olive oil and vinegar. Season with salt and pepper and serve immediately.