Salade niçoise – Niçoise salad with tuna Recipe
Salade niçoise comes from Nice on the French Riviera and tastes like a plate of summer: tomatoes, eggs, tuna, olives and crunchy vegetables. It’s more than just a simple salad – it’s as filling as a light lunch. The French often pack it in a box to take to the beach or eat it in a bistro as a quick lunch.
This classic French salad combines fresh vegetables, protein-rich tuna and eggs, and a simple vinaigrette into a complete, balanced meal that’s perfect for warm days. It’s easy to pack, travels well and feels like a bistro dish you can make at home.
Chef's tips
Use good-quality tuna in olive oil – it makes a big difference to the flavor. Don’t overcook the vegetables or eggs; the beans should stay slightly crisp and the yolks just set, not gray and dry. Dry the lettuce thoroughly so the dressing clings better and the salad doesn’t get watery.
How to serve
Serve the salad on a large platter so all the colorful ingredients are visible and everyone can help themselves. Add a slice of crusty baguette on the side to soak up the dressing. For a more substantial meal, serve with a chilled soup or a simple cheese plate.
Ingredients
- potatoes small, waxy - 400 g
- green beans green - 200 g
- egg - 4 piece
- tuna in olive oil drained, canned - 200 g
- tomatoes medium - 3 piece
- cucumber long - 0.5 piece
- black olives pitted - 60 g
- lettuce e.g. romaine or butterhead - 1 head
- red onion small - 0.5 piece
- olive oil for the dressing - 4 tablespoon
- wine vinegar white or red - 2 tablespoon
- mustard preferably Dijon - 1 teaspoon
- salt to taste
- black pepper to taste
Preparation
- Scrub the potatoes and cut larger ones in half. Cook in salted water for 12–15 minutes, until tender but not falling apart. Drain and let cool slightly.
- Trim both ends of the green beans and cut into pieces about 4 cm long. Cook in salted water for 4–5 minutes, until tender but still slightly crisp. Drain and rinse with cold water to stop the cooking.
- Hard-boil the eggs: place them in cold water, bring to a boil, cook for 8–9 minutes, then transfer to cold water and peel once cooled. Cut into quarters.
- Tear the lettuce into smaller pieces, rinse and dry thoroughly. Cut the tomatoes into wedges, the cucumber into half-slices, and the red onion into thin slices.
- In a small bowl, whisk together the olive oil, vinegar, mustard, a pinch of salt and pepper until you get a smooth dressing.
- On a large platter, arrange the lettuce, then add the potatoes, green beans, tomatoes, cucumber and onion. Gently toss with your hands or tongs.
- Add chunks of tuna, the egg quarters and olives, arranging them on top of the salad.
- Drizzle everything with the dressing just before serving, and season with extra salt and pepper if needed.
Storage
Najlepiej zjeść tego samego dnia. Jeśli zostanie, przechowuj w lodówce w pojemniku, ale sałata może zwiędnąć, a ziemniaki wchłoną sos.
I like to prepare the components of this salad in advance and assemble everything just before serving. It’s one of those dishes that always reminds me of holidays by the sea – simple ingredients, lots of vegetables and bright, sunny flavors.
