Niçoise Salad

Niçoise Salad Recipe: the Mediterranean jewel on your table

Niçoise salad is an undisputed classic of French cuisine originating from Nice, on the French Riviera. In 2025, this dish continues to be a favorite for its freshness, balance of flavors, and ease of preparation, ideal for a light, energizing, and nutritious meal. The key to this salad lies in its variety of ingredients that reflect the richness of the Mediterranean sea and land, such as tuna, fresh vegetables, and olives, all dressed with good extra virgin olive oil. In its most authentic version, hard-boiled egg and potatoes are never missing, adding flavor and texture. Transforming it into a complete, nutritious, and visually appealing dish is an art that any home cook can master with simple but important steps. In this article, I will guide you through each stage so you can prepare a perfect Niçoise salad, worthy of a Michelin-starred restaurant, but without complications or difficulties.

Preparation time

• Preparation: 20 minutes
• Cooking: 15 minutes
• Total: 35 minutes
• Servings: 4
• Difficulty: Easy

Essential ingredients for Niçoise salad

For the base and vegetables

• 200 g ripe tomatoes
• 100 g fresh green beans
• 3 medium potatoes (approximately 300 g)
• 4 large eggs
• 1 small red onion
• 100 g Niçoise black olives
• 1 green pepper

For the tuna and additional flavor

• 200 g albacore tuna or quality canned tuna (Ybarra or Gallo)
• 10 anchovy fillets in oil (optional, to enhance flavor)
• Salt and pepper to taste

For the dressing

• 4 tablespoons extra virgin olive oil (preferably La Sota or Ortiz)
• 1 tablespoon of vinegar red wine
• 1 teaspoon of Dijon mustard
• A few chopped parsley leaves

In case you don't have small fresh potatoes, you can use baby potatoes or cook normal ones and cut them into small pieces.

Utensils we will use to prepare Niçoise salad

• Frying pan for cooking potatoes and eggs
• Large pot for green beans and potatoes
• Bowl for mixing ingredients
• Sharp knife and cutting board
• Colander for draining vegetables
• Spoons and forks for assembling the salad
• Small container for preparing the vinaigrette (can be a jar with a lid)

Preparation: step-by-step for an authentic Niçoise salad

1. Cook the vegetables and eggs

• Wash and prepare the green beans: Rinse the beans under the tap and remove the ends. Bring them to a boil in a pot with salted water and cook until tender, about 5-7 minutes. Drain and set aside.
• Make the potatoes: Wash the potatoes and cook them in salted water with their skin on, until you can prick them with a fork without resistance, about 15 minutes. When they are ready, drain them and let them cool a bit.
• Boil the eggs: Place the eggs in a pot with cold water, bring to a boil and cook for 10 minutes until hard-boiled. Then run them under cold water and peel them carefully.

2. Prepare the fresh ingredients and assemble the base

• Wash the tomatoes and pepper: Cut the tomatoes into quarters and the pepper into thin strips. Set aside in a large bowl.
• Cut the potatoes: When the potatoes are warm, peel them if desired and cut them into thick slices or large pieces.
• Assemble the base: On a large plate or platter, arrange the tomatoes, green beans, potatoes, egg slices, and olives, distributed harmoniously and colorfully.

3. Incorporate tuna and anchovies to enhance flavors

• Add canned tuna: Drain the tuna well and break it into large pieces or crumble it, if you prefer a more natural and less shredded touch.
• Place the anchovies: Over the salad, distribute the anchovies in small strands so that they integrate into each bite, if you are looking for a deeper flavor.

4. Prepare and distribute the vinaigrette

• Mix the ingredients: In a jar or small bowl, combine the olive oil, vinegar, mustard, and parsley. Whisk until a homogeneous emulsion is achieved.
• Dress the salad: Just before serving, drizzle the vinaigrette over the dish and mix gently so that all the ingredients are coated.

To finish and serve

It is important that you remove the anchovies if you want a milder dish or leave them in, if you love that intense flavor. Make sure the potatoes and eggs are at room temperature so that the salad is at its optimal point. The presentation on individual plates or a shared platter invites you to enjoy it in good company. Accompany with crispy baguette or some French baguettes, and you will have a Mediterranean lunch or dinner that transports you directly to the French Riviera.

Tips to perfect your Niçoise salad at home

• Balance of flavors: Each ingredient contributes a unique taste. Make sure the amount of salt and vinegar is adequate to highlight each element without dominating.
• Appropriate texture: The potatoes should be cooked but firm, and the green beans crispy, to create contrast.
• Simple and visual assembly: Arrange the ingredients neatly, highlighting the vibrant colors and varied textures.
• Perfect pairing: This salad pairs very well with a white wine fresh one like a Helios or an Ortiz, which complement the freshness of the ingredients.
• Mistakes to avoid: Do not overcook the vegetables, as they will lose color and texture. Also, do not simplify the tuna smoking, which adds a lot of character to the dish.

Nutritional aspects of Niçoise Salad

• Calories: approximately 280 kcal
• Protein: 15 g
• Fats: 18 g
• Carbohydrates: 22 g
• Fiber: 5 g

Values are estimates per serving, based on fresh ingredients and homemade preparation in 2025.

Six keys to make your Niçoise salad perfect

1. Use fresh ingredients: The quality of tomatoes, eggs, and vegetables will make a difference in flavor and texture.
2. Mind the cooking point: Potatoes should be cooked but firm, and green beans crispy.
3. Organize visually: Present the ingredients in layers or in a pattern that highlights the colors and shapes.
4. Make a balanced vinaigrette: Do not overuse vinegar to prevent it from overpowering other flavors.
5. Integrate the flavors at the right time: Add the vinaigrette just before serving to maintain freshness.
6. Customize to your liking: You can include roasted peppers or even a touch of aromatic herbs.

When to enjoy a Niçoise salad?

Niçoise salad is perfect on hot summer days, when a fresh and nutritious dish is desired. It is also ideal for a light weekday meal or as a starter at a family celebration. The richness of its ingredients and its Mediterranean touch make it an infallible option for outdoor lunches, picnics or dinners with friends, especially accompanied by a cold wine and good laughs.

Comparison of recipes similar to Niçoise Salad

Frequently asked questions about authentic Niçoise Salad

Share your experience with Niçoise salad

Did you dare to prepare it? We'd love to know how your version turned out, if you tried any variations, and which ingredients you liked best. Cooking is a space for experimentation and creativity, so don't hesitate to share your tricks and adjustments to perfect it even further.

Culinary glossary to master Niçoise salad

• Emulsion: When you vigorously mix oil and vinegar until they combine to form a light cream.
• Chop: To cut into small pieces, such as cubes or julienne, to facilitate preparation.
• Drain: To remove excess water from vegetables or cooked ingredients.
• Boil: Cook in boiling water until they are done.
• Assemble: Arrange the ingredients on a plate in a harmonious and attractive way.

Niçoise Salad

Niçoise Salad: step-by-step recipe with homemade flavor and irresistible aroma. Ideal for sharing. Serve immediately and adjust spiciness and salt to your liking.

Type: Recipe

Cuisine: Italian

Keywords: salad, niçoise, Italian, desserts, recipe, easy, homemade

Recipe Yield: 4 servings

Calories: 200 kcal

Preparation Time: PT20M

Cooking Time: PT10M

Total Time: PT30M

Recipe Ingredients:

• Ripe heirloom or cherry tomatoes
• Salted anchovies, preferably from the Goya or Ortiz brand
• EXTRA VIRGIN OLIVE OIL from La Española or Carbonell
• Quality black olives, preferably those from Nice or the Fragata brand
• Cubanelle peppers or Italian peppers for a sweet touch
• Fava beans or broad beans, if in season and at their best
• Scallions or spring onions for a fresh nuance
• Small artichoke hearts or canned ones like those from Bonito del Norte
• Hard-boiled eggs, cooked for 10-12 minutes in boiling water
• Tuna, preferably canned from Seprís or Hacendado for convenience
• A touch of fresh cucumber, introduced by Jacques Médecin and widely accepted today
• Salt, pepper and aromatic herbs like basil for the final touch
• Boiled potatoes, which do not belong to the original recipe
• Green beans or string beans, which were not part of the traditional dish
• Cereals, rice or grains in general, considered modern adulterations

Recipe Instructions:

Preparation: :

Preparation: 20 minutes

Cooking: :

Cooking: 10 minutes

Total: :

Total: 30 minutes

Servings: :

Servings: 4-6 units

Difficulty: :

Difficulty: Easy

Boil the eggs: :

Boil the eggs: Place the eggs in boiling water for 10-12 minutes, then cool in ice water, peel and cut into quarters or halves as preferred.

Prepare the ingredients: :

Prepare the ingredients: Wash the tomatoes and cut them into quarters. Peel the cucumber and cut it into thin slices. Drain the artichoke hearts if they are canned and cut them in half.

Assemble the salad: :

Assemble the salad: On a large platter, first place some lettuce leaves if desired, followed by the tomatoes forming a circle, and in the center the cucumbers.

Distribute the protein: :

Distribute the protein: Place the anchovy fillets in a star shape, around the hard-boiled egg halves, the olives and the artichoke hearts.

Add the tuna and oil: :

Add the tuna and oil: Add the tuna in small quantities to the center. Finish with a drizzle of extra virgin olive oil and, if desired, a few drops of vinegar or lemon juice to enhance the flavor.

Select fresh and quality ingredients: :

Select fresh and quality ingredients: The base of a good salad lies in fresh produce and at its peak.

Coordinate cooking times: :

Coordinate cooking times: Cook eggs and artichokes in advance and with precision to prevent them from falling apart.

Present with care: :

Present with care: Aesthetics help enhance enjoyment, using wide plates and placing each ingredient with precision.

Do not overdress::

Do not over-dress: A good oil and a touch of vinegar or lemon are enough, avoiding overly intense flavors that overshadow the delicacy of the dish.

Editor's Rating:
4.3