🇫🇷 French

Salade Niçoise

Name: Salade Niçoise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 200g fresh tuna steak or canned tuna in olive oil; 200g small new potatoes; 150g green beans, trimmed; 2 ripe tomatoes, sliced; 1 small red onion, thinly sliced; 2 hard-boiled eggs, halved; 100g Niçoise black olives; 4 anchovy fillets (optional); 3 tbsp extra virgin olive oil; 1 tbsp red wine vinegar; Salt and freshly ground black pepper to taste; Fresh basil leaves for garnish

Prep time15 min

Cook time15 min

Total time30 min

Calories350 kcal

Salade mesclun et chèvre chaud sur toasts.jpg by DocteurCosmos · CC BY-SA 3.0

Salade Niçoise is a vibrant and flavorful French salad that captures the essence of the Provençal coast. Its harmonious combination of fresh vegetables, boiled eggs, tuna, and olives makes it a satisfying yet light meal perfect for warm days or special gatherings.

Named after the city of Nice in the South of France, Salade Niçoise has been enjoyed for centuries as a hearty local dish. Its roots lie in the traditional Provençal cuisine, where fresh, seasonal ingredients are celebrated. Over time, this salad gained international fame for its bold flavors and colorful presentation, becoming a staple in Mediterranean menus worldwide.

Ingredients

200g fresh tuna steak or canned tuna in olive oil
200g small new potatoes
150g green beans, trimmed
2 ripe tomatoes, sliced
1 small red onion, thinly sliced
2 hard-boiled eggs, halved
100g Niçoise black olives
4 anchovy fillets (optional)
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
Salt and freshly ground black pepper to taste
Fresh basil leaves for garnish

Instructions

1
Cook the new potatoes in boiling salted water until tender, about 10 minutes. Drain and cool.
2
Blanch the green beans in boiling water for 2-3 minutes until bright green and tender. Drain and plunge into cold water to stop cooking.
3
If using fresh tuna, season the steak with salt and pepper, then grill over medium-high heat for about 2-3 minutes per side for rare, or longer if preferred. Allow to rest before slicing.
4
Arrange the cooked potatoes, green beans, sliced tomatoes, red onion, and tuna on a large serving platter.
5
Add the halved hard-boiled eggs, black olives, and anchovy fillets around the salad.
6
In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper to make the vinaigrette.
7
Drizzle the vinaigrette evenly over the salad and garnish with fresh basil leaves.
8
Serve immediately for the freshest taste, or refrigerate for up to an hour before serving.