Classic French Recipes | Salade Nicoise

In France, regional recipes are delicious dishes that make the best of local produce in season.

So when in Nice or the Riviera you will find salade Niçoise on every restaurant menu (the word Niçoise means “of Nice”). Down there, anchovies, olives, tomatoes… all of them come from the local coast or countryside.

There are many versions, but here is a classic line-up:

Ingredients (serves 6):


6 ripe tomatoes, quartered
1 small green pepper, sliced
1 white onion, sliced thinly
2 handfuls of meslun salad
a large tin of tuna
3 hard-boiled eggs
12 fillets of desalted anchovy
a handful of Nice black olives
300g cooked green beans
salt and pepper

Other additions can include basil leaves, artichoke hearts, cucumber and celery.

For the vinaigrette
1 part Dijon mustard
2 parts red wine vinegar
6 parts olive oil


To prepare, simply prepare the ingredients and serve in a large salad bowl, adding the vinaigrette at the last minute.

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