Salade Niçoise (Classic French Mediterranean Salad Recipe)

Fresh, colorful salad with tuna, hard-boiled eggs, green beans, potatoes, olives, and anchovies.

Ingredients (Serves 4)

• 200 g green beans, trimmed

• 200 g baby potatoes, boiled and halved

• 4 hard-boiled eggs, peeled and quartered

• 200 g cherry tomatoes, halved

• 1 small red onion, thinly sliced

• 1 small cucumber, sliced

• 150 g canned tuna in olive oil, drained

• 50 g Niçoise or Kalamata olives

• 8 anchovy fillets (optional)

• Fresh basil or parsley, for garnish

For the vinaigrette:

• 4 tbsp olive oil

• 2 tbsp red wine vinegar

• 1 tsp Dijon mustard

• Salt and freshly ground black pepper

Preparation

1. Prepare vegetables:

   • Boil green beans for 3–4 minutes until tender-crisp, then drain and cool.

   • Boil baby potatoes until tender, drain, and cool slightly.

2. Make vinaigrette:

   • Whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.

3. Assemble salad:

   • On a large platter, arrange green beans, potatoes, cherry tomatoes, cucumber, and onion.

   • Top with tuna, quartered eggs, olives, and anchovies if using.

4. Dress and garnish:

   • Drizzle vinaigrette over the salad.

   • Garnish with fresh basil or parsley.

5. Serve:

   • Serve immediately at room temperature or slightly chilled.

Serving Suggestions

• Serve as a main course for a light lunch or dinner.

• Pair with crusty French bread and a glass of chilled white wine.

Cooking Tips

• Use fresh, high-quality vegetables for authentic flavor.

• Avoid overdressing to keep the salad light and fresh.

• Substitute canned tuna with seared fresh tuna for a gourmet version.