The salade niçoise: the ultimate summer salad

publié le Lundi 27 juillet 2015 à 14:56

As the name suggests, the salade niçoise is a culinary speciality originating in Nice, in the south of France. Popular in Provence, the dish went on to conquer the entire country. But what makes a true salade niçoise? Rediscover this summer classic with this authentic recipe.


salade-niçoise- recettes-bhv

Photo: Getty Images


The meal, originating in the 17th century, was originally a “common dish”, and tuna was not yet one of the basic ingredients. But things have changed a lot over the course of four centuries. The salad has since taken on such a variety of different forms that it is now difficult to find THE original recipe. There are certain key points though: under no circumstances can the vegetables be cooked and carbohydrates are absolutely forbidden. The main ingredients include a handful of hard-boiled eggs, tomatoes, onion, black olives, tuna chunks and/or anchovies and fresh basil.

But never mind the theory, let’s get practical:

Salade niçoise recipe

Ingredients for 4 people

  • 4 round tomatoes, sliced into rings
  • 4 hard-boiled eggs, quartered
  • 2 portions of salad leaves (preferably Mesclun)
  • 2 white onions or 4 shallots
  • 2 tins of tuna in olive oil


  • A few fillets of anchovies in oil
  • 2 red peppers

For the dressing, you will need:

  • 60 ml olive oil
  • 30 ml red wine vinegar or balsamic vinegar
  • Salt and pepper

Serve chilled with a glass of rosé.

NB: feel free to deviate from the “raw” rule with your own interpretation of the recipe. For example, try swapping your tinned tuna for a rare tuna steak.


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