How to Make Salade Nicoise

Salade Nicoise is a composed French salad from Nice built around tuna, hard-boiled eggs, black olives, tomatoes, and anchovies, arranged over greens and dressed simply with olive oil and vinegar. You cook each component separately, then arrange them together on a platter rather than tossing everything into one bowl.

It comes from the Provencal coast, where the ingredients (tomatoes, olives, anchovies, tuna) were simply what was local and available. Purists in Nice still argue that a true Nicoise never contains cooked potatoes or green beans, since those are seen as later additions from outside the region. This recipe follows the older, stricter version.

The dish is meant to be eaten at room temperature, which makes it a genuinely easy one to prep ahead for a warm afternoon.

What Actually Matters

Arranging the components rather than tossing them is what actually defines this salad and separates it from a random tuna salad. Each ingredient (the eggs, the tomatoes, the olives, the anchovies) should stay visually distinct on the platter, dressed lightly and individually, so every bite gives you a clear taste of what you're eating rather than a blended mush.

Salade Nicoise Recipe

Serves 4 | Prep time: 25 minutes | Cook time: 10 minutes | Total time: 35 minutes

Ingredients

8 cups mixed lettuce or butter lettuce leaves
2 cans (5 ounces each) oil-packed tuna, drained
4 large eggs
1 pint cherry tomatoes, halved
1/2 cup Nicoise olives
8 anchovy fillets
1/2 small red onion, thinly sliced
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and black pepper, to taste
2 tablespoons fresh basil leaves, torn

Method

Place the eggs in a pot of cold water, bring to a boil, then cover and remove from heat. Let sit for 10 minutes, then transfer to an ice bath, peel, and quarter.
Whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper to make the dressing.
Arrange the lettuce leaves over a large platter.
Arrange the tuna, egg quarters, cherry tomatoes, olives, anchovies, and red onion in separate sections over the lettuce.
Drizzle the dressing evenly over the whole platter.
Scatter the torn basil over the top and season with a final pinch of salt and pepper before serving.

Nutrition (per serving, estimated)

Calories	Protein	Fat	Carbs
340	25g	23g	8g

This is a calculated estimate based on standard ingredient values, not a lab-verified figure.

Tips and Variations

Many modern versions add boiled potatoes and blanched green beans, and there's nothing wrong with that if you like them, it just isn't the traditional Nicoise version. Assemble the platter up to a few hours ahead and hold the dressing separately until just before serving so the lettuce doesn't wilt.

A good salad spinner and sharp chef's knife make quick work of the prep here, since most of the effort is in the chopping, not the cooking.

Frequently Asked Questions

Does salade Nicoise traditionally have potatoes and green beans?

No. The older, stricter Nice version leaves them out. Many restaurants add them anyway, but purists consider it a departure from the original.

Can I use fresh tuna instead of canned?

Yes, a seared fresh tuna steak, sliced, makes an excellent substitute for canned tuna.

What if I don't like anchovies?

You can leave them out, though they add a distinct savory depth that's hard to replace with anything else.

Can I make this salad ahead of time?

Yes, prep and arrange all the components a few hours ahead, but add the dressing right before serving.

What are Nicoise olives?

Small, dark purple olives from the south of France with a milder, less bitter flavor than Kalamata olives. A good substitute if you can't find them is a mix of Kalamata and small black olives.