30 min
Average: 3.4 (14 votes)

Salade Niçoise – the French Classic

By Stevan Paul, Editor

Nothing says “I am on vacation now” quite like a good Salade Niçoise.

This classic French salad is made with tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, simply dressed with olive oil.** Read on to discover the classic Niçoise salad recipe, a staple of southern French cuisine.

Preparation time

30 min

Ingredients For

  • x 8
  • Sel de Guérande
    Fleur de sel de Guérande sea salt PGI
  • 100 g
  • x 4
  • 150 g
  • x 1
  • 200 g
  • x 1
  • Olives
    Nyons Black Olives PDO
  • 2 cc
  • x 12
  • Olive oil and blue background
    Vallée des Baux-de-Provence Olive Oil PDO



Boil the potatoes in salted water leaving the skin on until soft. This should take about 15 minutes depending on the size of the potatoes. Clean the green beans, cut them in half and cook in salted water for 8-12 minutes or until they’re al dente. In a second pan, boil the eggs for 8-12 minutes (until waxy to hard), and then cool in cold water.


Clean the lettuce and cut into bite-sized pieces. Wash thoroughly in lukewarm water and spin dry. Peel the onion and cut it into thin rings. Then marinate the onion with some salt and a few dashes of red wine vinegar. Halve the cherry tomatoes. Drain the tuna and cut it into bite-sized pieces.


Briefly rinse the potatoes under cold water, then peel and quarter them lengthwise. Drain the olives, capers and anchovies. Peel and halve the eggs. Arrange everything colourfully on some deep plates or in bowls. Drizzle with olive oil and add some salt and vinegar to taste. You can also make a classic French herb or Dijon mustard vinaigrette to accompany your authentic Niçoise Salad.

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