30 mín

Salade Niçoise – the French Classic

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.

Why Is It Called Niçoise Salad?

Salade Niçoise gets its name from Nice, the sunny city on the French Riviera. The salad reflects the region’s Mediterranean climate and abundance of fresh produce. Originally a simple affair with local ingredients like tomatoes, anchovies and olives, it has evolved over time to include many more ingredients but still remains a symbol of Niçoise cuisine.

What Does Salade Niçoise Mean in French?

In French “Salade Niçoise” means “Nice-style salad”. It’s a nod to the salad’s roots in the Nice culinary tradition, a city famous for its fresh, healthy food and love of simple tasty dishes.

When Do the French Eat Salade Niçoise?

Salade Niçoise is a salad to be enjoyed all year round, as a light lunch or dinner. It’s also great for picnics, barbecues and outdoor gatherings in the summer. The protein and vegetables make it a filling but light meal, perfect for slow French living.

Tips for the Best Salade Niçoise

Grill the tuna for an extra bonus—it adds a smoky flavour to the freshness of the veggies. Use small new potatoes for a creamier texture. If you want more flavour, let the onions marinate longer in the vinegar before adding to the salad.

Classic Vinaigrette for Salade Niçoise

Whisk together 3 tablespoons of extra virgin olive oil, 1 tablespoon of red wine vinegar, 1 teaspoon of Dijon mustard, salt and pepper. Add 1 teaspoon of herbes de Provence for an authentic French touch. Drizzle over your salad just before serving.

The Science of Salade Niçoise: Nutritional Breakdown and Health Benefits

Salade Niçoise is not only tasty, it’s nutritious. Tuna is a source of omega-3 fatty acids good for heart health. Eggs are high quality protein and the veggies are full of vitamins, minerals and antioxidants. Together it makes a balanced meal for overall health and wellness.

Salade Niçoise Pairings: Wines and Beverages

Pair your Salade Niçoise with a dry white wine like a Loire Valley Sauvignon Blanc or a Provence Rosé. Or for non-alcoholic options, a sparkling water with a squeeze of lemon or a light herbal iced tea to complement the fresh flavours.

Tiempo de preparación

30 mín

Ingredientes Para

Smaller potatoes, waxy x 8
Salsas y Condimentos

Flor de sal de Guérande IGP

Ver la ficha
Green beans 100 g
Eggs x 4
Lettuce, mild and bitter mixed (e.g. romaine lettuce, frisée and radicchio) 150 g
Small red onion x 1
Cherry tomatoes 200 g
Tuna in brine or olive oil x 1
Aceituna negra de Nyons DOP

1 grip Ver la ficha
Capers 2 cc
Anchovies x 12
Aceite de oliva DOP Vallée des Baux-de-Provence

Ver la ficha
Red wine vinegar

¿Dónde encontrar nuestros productos?

Preparación

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.