Skip to content
FriendsPantry

French · Mediterranean

Salade niçoise

Non-vegetarian

A Provençal composed salad of ripe tomatoes, tuna, hard-boiled eggs, black olives and anchovies, here with the popular additions of green beans and potatoes, dressed with olive oil vinaigrette.

Salade niçoise is a French salad from France, ready in about 40 minutes and made with egg, tomato and canned tuna. It serves 4 and is rated easy to cook.

Start cooking
A serving of Salade niçoise
Photo: AmandaE / Pixabay · Pixabay Content License
Prep
20 min
Cook
20 min
Total
40 min
Serves
4
Level
Easy
Calories
336

Ingredients

4 servings

For the dressing

Equipment

Method

  1. Step 1

    Boil the potatoes (opens in a new tab) in salted water until tender, adding the green beans (opens in a new tab) for the last 4 minutes. Drain, cool the beans in cold water and halve the potatoes.

    Potatoes boiling in a pot
    How it looks · Photo: Lionel Ntasano on Pexels

  2. Step 2

    Boil the eggs (opens in a new tab) for 8–9 minutes, then cool in cold water, peel and quarter.

    • 9 min
    • medium heat

  3. Step 3

    Whisk the oil, vinegar, mustard, garlic (opens in a new tab), salt and pepper (opens in a new tab) into a dressing.

    • 2 min
    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  4. Step 4

    Arrange the lettuce (opens in a new tab) on a platter and top with the tomatoes (opens in a new tab), potatoes (opens in a new tab), beans, tuna in chunks, eggs (opens in a new tab), olives (opens in a new tab), onion and anchovies (opens in a new tab). Drizzle with the dressing just before serving.

    • 5 min

About this dish

Origin
Nice (Provence), France · Well documentedPurists in Nice exclude cooked vegetables; potatoes and green beans are a widespread addition elsewhere.Also popular in United Kingdom, United StatesMore food from France
Dish
Lunch · Dinner · Salads · Main courses
Cooking method
Boiled, No-cook
Taste
fresh, salty, tangy, savoury
Diet
Pescatarian · No gluten ingredients · Dairy-free · No nut ingredients · Keto-style · Low-carb · High-protein
All labelsPescatarian · Non-vegetarian · No gluten ingredients · Dairy-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Mediterranean-style · Keto-style · Low-carb · High-protein · Calorie-conscious
Without the optional extras: Flexitarian-friendlyWorked out from the ingredients. How labels work
Good for
Make-ahead · Meal-prep friendly
Cook more with
Egg · Tomato · Canned tuna · Lettuce · Black olives · Wine vinegar
Techniques
Boiling

Allergens

  • Contains: Eggsfrom egg
  • Contains: Fishfrom canned tuna, anchovies
  • Contains: Mustardfrom prepared mustard
  • May contain: Sulphitesfrom wine vinegar, prepared mustard

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

336 kcal per serving

Calculated

1 serving ≈ 396 g · recipe makes 4

Where the energy comes from

  • Protein 24%
  • Carbohydrate 12%
  • Fat 64%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy336 kcal85 kcal
Protein20.8 g5.3 g
Carbohydrate10.6 g2.7 g
Net carbohydrate6.1 g1.6 g
Sugars4.9 g1.2 g
Added sugars0 g0 g
Fibre4.4 g1.1 g
Fat24.5 g6.2 g
Saturated fat4.4 g1.1 g
Trans fat0 g0 g
Cholesterol208 mg52 mg
Sodium652 mg165 mg
Salt equivalent1.6 g0.4 g
Vitamins & minerals per serving
Potassium
781 mg
Calcium
109 mg
Iron
4.5 mg
Magnesium
52 mg
Vitamin A (RAE)
688 µg
Vitamin C
22 mg
Vitamin D
1.7 µg
Vitamin B12
2 µg
Folate (DFE)
214 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: potato, green beans, anchovies, red onion.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Dress the warm potatoes with a little vinaigrette so they absorb the flavour.

Common mistakes

  • Overcooking the eggs until the yolks turn grey-green; 8–9 minutes then cold water keeps them golden.

Serve with

  • Serve with crusty bread.

Food safety

  • Boil the eggs until the yolks are set and keep them chilled.
  • Refrigerate opened tuna and anchovies in a covered container and use within 2 days; don't leave the assembled salad out for more than 2 hours.

Storage

  • Components keep 2 days in the fridge; assemble just before serving.

Variations

  • With seared fresh tuna: Top with thick slices of quickly seared tuna steak.
  • Pan bagnat (France): The same ingredients stuffed into a round loaf as Nice's famous sandwich.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

You might also like