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Make Perfect Salade Niçoise

Salade Niçoise

Chef François de Mélogue
My version of this meal-sized salad from Nice for the purists and the rest of us.
Prep Time 10 mins
Total Time 10 mins
Course Lunch Dish, Salad
Cuisine French, Nicoise
Servings 4 people


  • 4 Ripe Tomatoes sliced
  • Sea Salt and Freshly Ground Black Pepper
  • 1 Green Bell Pepper seeded and cut into thin strips
  • 8 Radishes trimmed and thinly sliced into rounds
  • 1 Seedless Cucumber peeled and thinly sliced into rounds
  • 8 Oil-packed Anchovies
  • 8 oz Canned Tuna packed in olive oil
  • 1/2 cup Pitted Niçoise or Kalamata Olives
  • 10 Fresh Basil Leaves shredded
  • 4 Hardboiled Eggs peeled and cut in half
  • 1/4 cup Extra-Virgin Olive Oil
  • 2 Romaine Hearts bottoms trimmed and separated into leaves
  • 8 New or small Waxy Potatoes boiled until tender and cooled
  • 24 Green Beans blanched until crisp-tender and cooled
  • 1 cup Celery chopped
  • 1/2 cup Fava Beans shucked and blanched
  • 4 Artichoke Hearts cooked and cut into 4


  • Arrange the tomatoes on a large platter. Season them with salt and pepper to taste. Over the tomatoes, arrange the bell pepper, radishes, cucumber, anchovies, tuna with the oil, olives, and basil in that order. Decoratively arrange the hardboiled eggs around the salad and drizzle with olive oil.
  • Now that you have made a purist’s version of Salade Niçoise, to make it as you would like, divide the romaine, potatoes, green beans, celery, fava beans, and artichokes onto 4 plates. Serve with the purist’s version as an optional topping.


TIP: I’ll leave you with two last thoughts: It’s virtually impossible to mess this salad up, and rules are meant to be broken. Add whatever you’d like to it—it will be fantastic no matter what.
Keyword Anchovies, Eggs, Potatoes, Salad, Tuna
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