Traditional Niçoise Salad (Authentic Recipe)

This classic salad from Nice, France, is colorful, fresh, and deeply satisfying. I love how it combines crisp vegetables, rich tuna, briny anchovies, and a tangy vinaigrette, all layered on tender greens. It’s hearty enough to be a meal yet light and refreshing at the same time.

Why You’ll Love This Recipe

I love this recipe because it’s simple, healthy, and full of bold Mediterranean flavors. The combination of tuna, eggs, olives, and anchovies gives it a savory punch, while the fresh vegetables keep it bright and crisp. I also enjoy how versatile it is I can serve it for lunch, dinner, or as a centerpiece at a summer gathering.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Mesclun lettuce
Basil
2-5oz cans of tuna in water, drained
Anchovies, to taste
2 hard boiled eggs
4 tomatoes
1 bell pepper
½ cup pitted black olives
4 radishes
4 tablespoons of olive oil
2 tablespoons of red wine vinegar
1 teaspoon of dijon mustard
Salt and pepper to taste

Directions

1. I start by preparing the vinaigrette: I whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper until smooth.
2. I arrange a bed of mesclun lettuce on a large platter, scattering fresh basil leaves on top.
3. I slice the tomatoes, bell pepper, and radishes, arranging them neatly over the greens.
4. I cut the hard-boiled eggs into halves or quarters and place them around the salad.
5. I add the tuna in small chunks and lay the anchovies across the top.
6. I sprinkle in the black olives for briny flavor.
7. I drizzle the vinaigrette evenly over the salad just before serving.

Servings and Timing

This recipe serves about 4 people. It usually takes me 15 minutes to prepare, making it a quick and fresh meal.

Variations

Sometimes I add green beans or small boiled potatoes, though I keep it simple when I want to stay closest to tradition. I also like swapping tuna for grilled fresh tuna steaks when I want to make it extra special.

Storage/Reheating

I keep leftovers in the refrigerator for up to 1 day, but I store the vinaigrette separately to prevent the greens from getting soggy. This salad isn’t meant for reheating I enjoy it chilled or at room temperature.

FAQs

What kind of tuna works best?

I usually use good-quality canned tuna in water, but tuna packed in olive oil adds richer flavor.

Do I have to include anchovies?

No, but I find they give the salad its authentic briny character.

Can I make the vinaigrette ahead of time?

Yes, I often prepare it a day in advance and keep it in the fridge. I whisk it again before using.

What type of olives should I use?

I prefer Niçoise olives for authenticity, but Kalamata olives also work well.

Can I add potatoes and green beans?

Yes, some versions include them, though the most traditional Niçoise salad sticks to raw vegetables.

How do I keep the eggs from overcooking?

I simmer them for about 10 minutes, then plunge them into cold water to stop the cooking.

Can I use lettuce other than mesclun?

Yes, romaine or butter lettuce work too, but mesclun feels most traditional.

Should I serve this salad cold?

Yes, I like serving it well chilled or at room temperature.

Can I use fresh tuna instead of canned?

Yes, seared or grilled tuna steaks make a delicious upgrade.

What can I serve with Niçoise salad?

I love pairing it with crusty bread or a light soup for a complete meal.

Conclusion

I love making traditional Niçoise salad because it’s fresh, vibrant, and deeply satisfying without being heavy. The balance of vegetables, tuna, eggs, and olives makes every bite flavorful and filling. It’s a recipe I return to often, especially when I want something that feels both healthy and indulgent.

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