Niçoise Salad

Name: Niçoise Salad
Prep time: 15 min
Total time: 15 min
Cuisine: France
Ingredients: 200 g of tuna (canned, drained); 4 eggs (hard-boiled, cut into wedges); 200 g of green beans (cooked al dente); 4 tomatoes (ripe, cut into wedges); 100 g of black olives; 1 lettuce (washed and torn into pieces); 8 fillets of anchovies; salt; pepper; capers; mustard vinaigrette

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This composed salad brings together tuna, hard-boiled eggs, tomatoes, green beans and olives. 🥗 It's a complete cold dish, dressed with a mustard vinaigrette.

Total time: 15 min
Prep: 15 min
Cook: –
Difficulty: Easy
Per person: €1.25

By the CookinBreak team

Goes well with

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Nutrition facts

per serving · estimate

300kcal

Protein20 g27%
Carbs20 g27%
Fat15 g46%
Fiber8 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To bring out the flavors of your Niçoise Salad, you can add a touch of acidity by squeezing a little fresh lemon juice over the salad just before serving. 🍋 It adds extra freshness and highlights the Mediterranean ingredients. It also helps balance the salty flavors of the anchovies and olives. A little tip for an even more refreshing and flavorful salad! 🥗✨

Freezing : Can you freeze this recipe?

Not recommended

Lettuce, tomatoes and hard-boiled eggs lose their texture and quality after thawing.

Storage : How long does it keep?

Pre-cooked ingredients (green beans, hard-boiled eggs) and cut ones (tomatoes) keep 2-3 days max in airtight containers in the fridge. The assembled salad should be eaten within 24h, with the vinaigrette served on the side, to avoid sogginess

Making ahead : Can you make it the day before?

Yes

Most ingredients (green beans, hard-boiled eggs, tuna, cut vegetables) can be prepared the day before. Assemble right before serving for optimal freshness.

Reheating : How do you reheat it?

Not applicable, Niçoise Salad is eaten cold.

Variations

Add raw bell pepper strips or radishes for more crunch.
Replace the mustard vinaigrette with an olive oil and lemon vinaigrette.
Replace the canned tuna with pan-seared fresh tuna.

Mistakes to avoid

Overcooking the green beans: they lose their color and texture. Keep them al dente.
Tossing the salad too early: the tomatoes release their water and the lettuce wilts. Toss at the last minute.
Salting without tasting: the anchovies, olives and capers are already salty.

Frequently asked questions

What ingredients go in a Niçoise salad?

This version brings together lettuce, canned tuna, hard-boiled eggs in wedges, green beans cooked al dente, ripe tomatoes, black olives, anchovy fillets and capers. A mustard vinaigrette is served on the side.

How do I cook green beans for a Niçoise salad?

Cook them until al dente, meaning tender but still crisp to the bite. Drain them, then let them cool to lukewarm before arranging them on the lettuce with the other ingredients.

How do I arrange a Niçoise salad?

Place the torn lettuce in the salad bowl as a base, then arrange the tuna, eggs, green beans, tomatoes, olives and anchovies on top. Season with salt and pepper, then toss gently before serving.

Which dressing should I choose for a Niçoise salad?

This recipe uses a mustard vinaigrette, served on the side so everyone can add as much as they like. An olive oil and lemon vinaigrette also works if you prefer a fresher note.