Niçoise-inspired salad

Ingredients

• 142 g (5 oz), 1 packageRocket or other salad greens
• 80 ml (⅓ cup), dividedLight Italian salad dressing
• 4 largeHard-boiled eggs, peeled and quartered lengthways
• 60 ml (¼ cup)Canned sliced black olives, drained (or another type of olive)
• 1 cup (1 can, 5 oz/142 g), drainedTuna in water, flaked with a fork
• 300 g (2 cups)Grape tomatoes

Instructions

1. 1

   Dress the greens

   In a large bowl, add the salad greens and 3 tablespoons of the dressing. Toss until the leaves are coated, then arrange them on a serving platter or divide among individual plates.

2. 2

   Add the toppings

   Top the greens with the eggs, olives, tuna and tomatoes. Drizzle with the remaining dressing and serve.

What is Niçoise-inspired salad?

Salade niçoise is associated with Nice in southern France and is commonly made with vegetables, olives, eggs and tuna. This simpler version takes inspiration from those familiar combinations while using leafy greens and bottled dressing for a quick assembly.

The ingredients bring different textures and savoury, fresh flavours to the plate. Keeping the toppings in distinct layers also makes the salad easy to serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 170 calories, 15g protein, 8g carbs, 9g fat.

The tuna and eggs contribute most of the protein, while the dressing and olives account for much of the fat. Tomatoes and greens provide a small amount of carbohydrate, with the exact balance depending on the dressing and any swaps. To make the plate more filling, serve it with bread or potatoes on the side.

Choose the greens

Leafy base: Rocket gives the salad a peppery edge, while other salad greens work just as well. Choose leaves that are fresh and dry so the dressing clings rather than pooling.

Build flavour with the toppings

Salty ingredients: Olives and tuna add savoury notes that contrast with the tomatoes and greens. Drain the olives and tuna well to avoid excess liquid on the platter.

Eggs and tomatoes: Quarter the hard-boiled eggs lengthways for pieces that are easy to arrange and serve. Keep the tomatoes whole unless they are particularly large.

Dress the leaves first

First toss: Coating the greens with 3 tablespoons of dressing before adding the toppings distributes the flavour throughout the base. Use a gentle toss to avoid bruising delicate leaves.

Final drizzle: Add the remaining dressing over the assembled salad just before serving. This keeps the toppings visibly distinct and lets everyone get some dressing with each portion.

Check the eggs and tuna

Eggs: The recipe uses hard-boiled eggs, so cook and cool them ahead if needed; they should be firm enough to peel and quarter cleanly. Handle the quarters gently when arranging them.

Tuna: Flake the drained tuna with a fork into bite-sized pieces. Avoid mashing it too finely, so it remains easy to distribute over the salad.

Serve it as a meal or side

On its own: Serve the salad as soon as it is dressed for the freshest texture. For a more substantial meal, pair it with another side such as bread or potatoes.

Flexible vegetables: The recipe description suggests using fresh vegetables such as peppers, cucumber or peas in place of, or alongside, the tomatoes. Add them in manageable bite-sized pieces.

Recipe notes & tips

• Drain the tuna and olives thoroughly before adding them to the salad.
• Toss the greens with the first 3 tablespoons of dressing just before serving.
• Use a wide platter so the toppings can be spread out rather than piled together.
• Cut the eggs lengthways with a clean knife for neater quarters.
• If using larger tomatoes, cut them into bite-sized pieces.

Variations

• Swap the greens: Use any leafy salad leaves in place of rocket.
• Change the olives: Choose another olive variety or use capers for a salty accent.
• Add feta: Crumble some feta over the salad for another savoury topping.
• Switch the vegetables: Use cucumber, peppers or peas instead of, or alongside, the tomatoes.
• Make a quick vinaigrette: Combine lemon juice, olive oil and black pepper if you do not have bottled dressing.

Common mistakes to avoid

• Wet greens: Dry the leaves before dressing so the dressing does not slide off.
• Soggy salad: Drain the tuna and olives well before assembling.
• Overmixing: Toss the leaves gently, then arrange the toppings without stirring them through.
• Dressing too early: Dress the salad just before serving to help the greens stay fresh.
• Large tomato pieces: Cut larger tomatoes into bite-sized pieces so they are easy to eat.

How to store

For the best texture, serve the salad soon after dressing it. Refrigerate leftovers in a covered container and eat within 1 day; if possible, store the greens separately from the dressing and toppings.

Frequently asked questions