Salade niçoise

Ingredients

• 15 mlwhite wine vinegar
• 15 mlolive oil
• 5 mlDijon mustard
• to tastesalt and black pepper
• ½ tintuna in oil
• 1cooked egg
• 100 gcold cooked potatoes
• 1tomato
• a fewolives
• a handfulgreen beans
• a handfulsalad leaves
• ¼red onion
• 15 mlcapers
• 15 mlwhite wine vinegar

Instructions

1. 1

   Mix the dressing

   Combine the vinegar, olive oil and Dijon mustard with a little salt and pepper.

2. 2

   Assemble the salad

   Briefly boil the green beans in lightly salted water, keeping them pleasantly firm, then rinse them in cold water. Cut the potatoes into smaller pieces, the tomato into wedges and the onion into thin wedges. Put the beans, potatoes, tomato and onion in a bowl, add the dressing and toss well. Arrange the salad in a deep plate. Peel the cooked egg and cut it into four wedges. Top the salad with the egg, tuna, olives and capers.

What is salade niçoise?

Salade niçoise takes its name from Nice in the south of France, where it is associated with a mix of seasonal ingredients and Mediterranean flavours. Versions vary, but tuna, egg, vegetables and a tangy dressing are familiar features.

This version adds cooked potatoes and green beans, making it more substantial than a simple leaf salad. Olives and capers bring a salty, briny contrast to the mild potatoes and egg.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 27g protein, 37g carbs, 27g fat.

The potatoes provide most of the carbohydrates, while olive oil, tuna in oil, egg and olives contribute much of the fat; tuna and egg also supply protein. Add extra salad leaves or other fresh vegetables alongside it for a larger, fresher plate without changing the core salad.

A sharp, simple dressing

Mustard and vinegar: mixing these before adding the oil helps make a cohesive dressing. Season lightly at first, since the tuna, olives and capers can all taste salty.

Oil-packed tuna: it contributes richness as well as protein. The recipe does not specify whether to drain it, so add it as directed and adjust the dressing seasoning to taste.

Keep the beans crisp

Brief cooking: give the beans only a short boil in lightly salted water so they retain some bite. The method gives no exact cooking time, so check their texture as they cook.

Cold rinse: rinse the beans after boiling to cool them and stop them softening further. Drain them well before mixing them with the other ingredients.

Prepare the vegetables evenly

Potatoes: use them cold and cut them into smaller pieces, so they are easy to eat and can pick up some dressing.

Tomato and onion: cut the tomato into wedges and the onion into thin wedges, as directed. Keeping the onion thin helps its sharper flavour sit comfortably alongside the other ingredients.

Build the salad gently

Dressed vegetables: toss the beans, potatoes, tomato and onion with the vinaigrette before arranging them on the plate. This distributes the dressing without requiring the more delicate toppings to be mixed through.

Final toppings: cut the cooked egg into four wedges and arrange it with the tuna, olives and capers on top. Add the salad leaves to the plate as the base for the salad.

Serving and timing

The recipe uses cold cooked potatoes and a cooked egg, so both need to be ready before you start assembling. No total preparation time is provided, and the beans are cooked only until they still have a good bite.

Serve the salad freshly assembled, while the beans are crisp and the vegetables hold their shape. Bread is a simple accompaniment if you want something alongside it.

Recipe notes & tips

• Use cold cooked potatoes so the salad is ready to assemble.
• Taste the dressing before adding extra salt, as the toppings can be salty.
• Rinse and drain the beans well after their brief boil.
• Cut the onion thinly so it does not overwhelm the other ingredients.
• Add the tuna and egg on top to keep the salad looking neat.

Variations

• Use fresh tuna: replace the tinned tuna with cooked tuna, cooled before serving.
• Add anchovies: arrange a few anchovy fillets on top for a saltier, savoury finish.
• Change the leaves: use peppery leaves for a sharper contrast.
• Add cucumber: include sliced cucumber for extra crunch.
• Make it more substantial: increase the cooked potatoes for a heartier salad.

Common mistakes to avoid

• Overcooking the beans: boil them briefly and check that they still have some bite.
• Skipping the cold rinse: rinse the beans after cooking so they do not keep softening.
• Using warm potatoes: start with cold cooked potatoes, as specified, for a composed salad.
• Over-salting the dressing: season cautiously because olives, capers and tuna can be salty.
• Tossing the toppings roughly: mix the vegetables first, then arrange the egg and tuna on top.

How to store

Store leftovers in a covered container in the fridge and eat within 1 day; the dressed vegetables may soften as they stand. This salad is best served cold, so it does not need reheating.

Frequently asked questions