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Nicoise Salad: the summery French salad recipe from Nice

Total time: 45 Min
Difficulty: Low
Serves: 1 person
By Cookist
1 head
250 g
black olives, pitted
80 g
Anchovies in oil
30 g
Spring onion
Canned tuna
160 g
Extra virgin olive oil
Green beans
100 g
small red potatoes
250 g
herb vinaigrette, for serving

The Nicoise salad, or salade niçoise in French (pronounced nee-swaz), is a healthy French summer dish originally from Nice (Provence). This salad is made with raw vegetables, anchovies, black olives, green beans, tomatoes, canned tuna, hard-boiled eggs and potatoes.

Tasty and fresh as , the Nicoise salad is perfect to enjoy during the summer season as it is rich in mineral salts, fibers, vitamins and proteins. It has many international variations that often have nothing in common with the original French recipe – green beans and potatoes are usually included only in the American version. Serve your Nicoise salad cold together with a herb vinaigrette and pair it with a glass of dry white wine and a hearty main dish.

Tips for making Easy Nicoise Salad

Use quality canned tuna in oil for this recipe. Avoid light tuna and seared tuna steaks.

You can also make Nicoise salad one day ahead.

What to serve with Nicoise Salad

You can serve your Nicoise salad with a light dishes such as Croque Monsieur, or gazpacho. Don't forget to enjoy it with a crusty bread or focaccia.

Nicoise Salad Variations

There are numerous alternative versions of the original Nicoise salad recipe. Other ingredients can also be added to the original recipe as desired, such as celery, fresh broad beans and capers.

If you want to make Nicoise salad with salmon, replace the canned tuna with two skinless salmon fillets you can cook in a pan with salt and black pepper.

For a vegetarian Nicoise salad, replace canned tuna with artichokes.

How to store Summery Nicoise Salad

You can store the Nicoise salad in an airtight container in the refrigerator for 1-2 days.

How to make Nicoise Salad

Place the potatoes in a large pot filled with water and a tablespoon of salt. Bring to a boil, then cook at low-medium heat for about 10-15 minutes or until tender. Drain and let the potatoes cool, then cut them in small pieces. Place them in a large bowl and set aside. While potatoes are cooking, arrange green beans in another large pot with salted water. Bring to a boil and cook at low-medium heat for about 5 minutes or until tender yet firm. Drain and rinse with cold water to prevent them from continuing to cook, then add green beans into the bowl with potatoes.

Wash the fresh spring onion, strip it of its outer parts and slice it.

Enlarge the rings in this way.

Boil the eggs for 8 minutes counting from when the water boils. Drain them, let them cool well and shell them.

Cut the hard-boiled eggs in four.

Wash and cut tomatoes into wedges.

Wash the lettuce, break it into not-too-small pieces and place it in the bowl with potatoes and green beans.

Add tomatoes and black olives.

Stir in anchovies and spring onion.

Add canned tuna.

Mix, serve with herb vinaigrette and enjoy.

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