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Salade Niçoise Tastes of Provence

Salade Niçoise

A lovely collection of fresh potatoes, tomatoes, olives, beans, herbs, and tuna on a delightful bed of crisp green lettuce dressed with a light and tangy vinaigrette and anchovy filets.
Prep Time 10 mins
Total Time 10 mins
Course Salad
Cuisine French, Provencal
Servings 4 people


  • 1 head leaf lettuce, leaves separated washed and patted dry
  • 2 6.5 oz cans tuna packed in olive oil
  • 1/2 lb haricots verts blanched in salted water, then chilled
  • 12 new potatoes cooked whole and chilled
  • 24 Grape tomatoes
  • 4 hard boiled eggs quartered
  • 24 pitted kalamata olives (we can never find Niçoise olives!)
  • 4 tsp non-pareil capers
  • 4 basil leaves cut in chiffonade (very thin strips)
  • 2 tbsp chopped fresh flat-leaf parsley
  • 8 anchovy filets
  • 2 tbsp Lemon juice
  • 3 tbsp Extra virgin olive oil
  • 1 1/2 tsp Dijon Mustard
  • Salt
  • Freshly ground pepper


  • Arrange lettuce leaves on 4 dinner plates.
  • Divide the tuna into 4 portions and place on one side of each plate.
  • Arrange the green beans, potatoes (halved or quartered), grape tomatoes (halved, if desired), hard-boiled eggs and olives around the tuna, then sprinkle with capers, basil and parsley.
    Salad Nicoise @CocoaandLavender
  • Top with 2 anchovy filets per salad.
  • Whisk together the olive oil, lemon juice, mustard, salt and pepper.
  • Drizzle over the salad and serve.
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