Salade Niçoise in English: A Classic French Recipe

Salade niçoise is a composed salad from Nice in southeastern France, typically built around tomatoes, olives, anchovies and olive oil, with regional and family versions varying in their additions. This English-language version pairs crisp vegetables with potatoes, green beans, tuna and hard-boiled eggs for a satisfying main-course salad; arrange the ingredients on a platter so each keeps its own texture.

Ingredients

12 oz (340 g) small waxy potatoes, such as fingerlings or baby Yukon Golds
8 oz (225 g) green beans, stem ends trimmed
4 large eggs
1 pint (300 g) ripe cherry tomatoes, halved, or 3 medium (450 g) ripe tomatoes, cut into wedges
1 small cucumber (about 250 g), thinly sliced
1 small red onion (about 100 g), thinly sliced
2 cans tuna in olive oil, about 5 oz (142 g) each, drained lightly; or 10 oz (285 g) cooked tuna
½ cup (75 g) pitted Niçoise olives; Kalamata olives are a practical substitute, though larger and fruitier
6 anchovy fillets (about 20 g), drained and split lengthwise, optional
4 cups (120 g) tender lettuce leaves, such as butter lettuce
2 tbsp (30 ml) red wine vinegar
1 tsp (5 g) Dijon mustard
6 tbsp (90 ml) extra-virgin olive oil
½ tsp fine salt (about 3 g), plus salt for the cooking water
¼ tsp freshly ground black pepper (about 0.5 g)
2 tbsp (8 g) chopped fresh parsley, optional

Instructions

Put the potatoes in a saucepan and cover with cold water by about 1 inch (2.5 cm). Add a generous pinch of salt. Bring to a boil, then lower the heat and simmer until a paring knife slides into the largest potato easily, about 15–20 minutes depending on size. Drain and let them cool until comfortable to handle, about 5 minutes, then halve or slice them. Keep the potatoes warm or at room temperature.
While the potatoes cook, bring a second saucepan of salted water to a boil. Add the green beans and cook until bright green and just tender, 3–5 minutes. Transfer them immediately to a bowl of ice water to stop the cooking. Once cool, drain and pat dry. This blanch-and-chill step keeps the beans crisp and green.
Place the eggs in a saucepan and cover with cold water. Bring to a boil, cover, remove the pan from the heat and leave for 10–12 minutes. Transfer the eggs to ice water for 5 minutes, then peel and quarter them. For whole boiled eggs, cook until yolk and white are firm.
Make the dressing: whisk the vinegar, mustard, salt and pepper in a small bowl. Slowly whisk in the olive oil until combined. Taste and adjust the seasoning; olives, anchovies and canned tuna can all be salty, so add extra salt gradually.
Arrange the lettuce on a large platter or divide it among four plates. Group the potatoes, green beans, tomatoes, cucumber, onion, tuna, olives and egg quarters over the lettuce. Lay the anchovies across the top if using. Spoon the dressing over the salad just before serving and finish with parsley, if desired. Serve promptly.

Tips

Use waxy potatoes rather than floury baking potatoes: they hold their shape after boiling and are less likely to crumble when dressed.
For the most even cooking, choose potatoes of similar size. If yours vary, remove small ones as soon as they are tender and leave larger ones in the pan.
Niçoise olives and anchovies give the salad a distinctly savory, briny character. If you cannot find Niçoise olives, Kalamata olives work; omit anchovies or serve them on the side for anyone who prefers a milder salad.
Keep components separate until serving. Dressing the lettuce early makes it wilt, and mixing everything vigorously can break up the potatoes and tuna.

Serving Suggestions

Serve salade niçoise as a generous lunch or light dinner, with crusty bread to catch the olive-oil dressing. For a starter, make smaller portions and reduce the amount of potatoes and tuna per plate. A chilled rosé or sparkling water with lemon makes a simple accompaniment; keep any dressing on the side if guests prefer to control how much they use.

Variations

Recipes for salade niçoise are not entirely uniform. Some versions emphasize raw vegetables, olives and anchovies, while others include cooked potatoes, green beans, tuna or eggs; this is a practical composed-salad version rather than a claim to be the sole traditional formula. For a more vegetable-forward plate, leave out the potatoes or tuna and add sliced radishes or sweet peppers. For a pescatarian version without anchovies, simply omit them. If using fresh tuna, cook it separately to a USDA FSIS safe minimum internal temperature of 145°F (63°C), checked with a food thermometer, then cool slightly and flake it into the salad; canned tuna is ready to eat.

Storage and Reheating

For best texture, store leftover components separately from the lettuce and dressing. Refrigerate perishable ingredients within 2 hours of serving, in covered containers at 40°F (4°C) or colder. Cooked potatoes, green beans and hard-boiled eggs keep for 3–4 days refrigerated; opened tuna and assembled salad are best used within 1–2 days. Discard salad that has been left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C). This salad is served cold or at room temperature, so it does not need reheating. If reheating leftover potatoes or beans, heat them to 165°F (74°C) and keep them separate from the fresh salad.

Frequently Asked Questions

Can I make salade niçoise ahead?
Yes. Boil and chill the potatoes, beans and eggs up to a day ahead, and refrigerate them separately. Prepare the dressing and cut sturdy vegetables in advance, but keep the lettuce, dressing and components apart until just before serving.

Should the tuna be fresh or canned?
Either works. Good-quality canned tuna in olive oil is convenient and fits the savory flavors. Fresh tuna gives a firmer, steak-like texture; cook it to 145°F (63°C), measured with a food thermometer, and let it cool before adding it.

Can I leave out the anchovies?
Yes. Anchovies add salt and depth, but the salad remains flavorful without them. Taste the dressing and adjust the salt, keeping in mind that olives and tuna may already provide plenty.

Do I have to use Dijon mustard?
No. It helps the dressing come together and adds a mild tang. You can omit it and whisk the vinegar and oil directly, or use a small amount of smooth mustard you have on hand.

How do I keep the salad from becoming watery?
Drain and thoroughly dry the chilled green beans, and let washed lettuce dry before arranging it. Dress the salad just before eating, and avoid cutting tomatoes far ahead because they release liquid as they sit.

Can I serve it without lettuce?
Yes. Some composed versions use little or no lettuce. Arrange the potatoes, beans, tomatoes, cucumber, onion, tuna, eggs, olives and anchovies directly on a platter, and add dressing at the table.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).