Nicoise Salad

French Classic Salad

Vegetarian

A piece of Mediterranean life you can bring into your own kitchen.

Discovering Niçoise Salad: My Personal Story
My first real encounter with a Niçoise salad wasn’t in a cookbook or a fancy restaurant; it was on a sun-drenched terrace in Nice, with the Mediterranean sparkling below and the scent of the sea in the air. The salad in front of me was simple yet vibrant: crisp green beans, tender potatoes, ripe tomatoes, hard-boiled eggs, olives, and salty anchovies, all drizzled with golden olive oil. Each bite felt like a little celebration of the Riviera itself.
Niçoise salad has a fascinating history. It began as a humble meal for fishermen and farmers in Nice, using whatever fresh ingredients were available. Anchovies, olives, and vegetables were staples, while tuna, potatoes, and bell peppers were later additions depending on the season and household. The key has always been freshness and balance, the kind of salad that showcases local produce and simple flavors without fuss.
What I love most about making Niçoise at home is how it connects me to that moment on the terrace. I layer the vegetables carefully, scatter the eggs and olives, and finish with a drizzle of olive oil and a squeeze of lemon. It’s easy to see why this salad has endured for centuries: it’s not just a dish, but a reflection of place, tradition, and the joy of letting fresh ingredients shine.
Every time I serve it, I remember the sun, the breeze, and the bustling markets of Nice. Niçoise salad isn’t just food, it’s a story you can taste, a piece of Mediterranean life you can bring into your own kitchen.

Nicoise Salad

Prep Time 10

Cook Time 15

Total Time 25

SERVINGS: 4

Ingredients

For the Salad

4 Hard-boiled eggs
100 g Black olives
16 Cherry tomatoes
200 g Green beans
8 Medium potatoes
1 Can of tuna 370g
1 Green salad mix
8 Anchovy fillets

Salad Dressing

1 Clove Garlic
2 tbsp. Dijon mustard
4 tbsp. Wine vinegar
8 tbsp. Cooking Oil
Salt and ground black pepper to taste

Instructions

1. Boil the green beans in salted water until tender, then immediately cool them in ice water. Once cooled, drain and set aside.
2. In another pot of salted water, boil the potatoes until they can be easily pierced with a fork. Drain and let them cool. Once cooled, cut the potatoes in half.
3. Wash the green salad mix thoroughly and either roughly chop it or tear it by hand into bite-sized pieces.
4. Peel the hard-boiled eggs and cut them in half.
5. Open the can of tuna and drain the oil. For the Mustard Vinaigrette Dressing:
6. Put the garlic, Dijon mustard, wine vinegar, oil, salt, and ground black pepper in a glass jar. Using a blender, blend the ingredients until you achieve a smooth and slightly thick mixture. Adjust the seasoning with salt and ground black pepper to taste.
To assemble the salad, place the green salad mix at the bottom of a salad bowl or on individual plates. Arrange the potatoes, eggs, green beans, and anchovy fillets on top. Scatter the black olives over the salad. Drizzle the Mustard Vinaigrette Dressing over the salad according to taste.