The best salade niçoise from a niçoise

The real deal!

Salade Niçoise

  • Servings: 2
  • Difficulty: So Easy
  • Rating: ★★★★★
  • Print


  • 150g green beans
  • 150g canned tuna in olive oil
  • 2 eggs
  • 1 lettuce heart
  • A dozen olives from Nice
  • 3 tomatoes
  • A handfull basil leaves
  • 4 radish
  • 1 spring onion / scallion
  • 2 purple artichokes (optional)
  • 6 anchovy fillets
  • 3 TBSP good olive oil
  • 1 TBSP red wine vinegar
  • Salt and Pepper


  1. Wash the vegetables. Trim the green beans if needed.
  2. Cook the green beans in salted boiling water for 5 minutes once water has returned to a boil. Strain the beans and run them under cold water to keep them from cooking further .
  3. Cut the tomatoes in quarters, slice the radishes and scallions thinly
  4. If you are using purple baby artichokes, remove the stem, the first layer of leaves and the tip. Slice the artichokes in half, remove the hay if necessary and slice them thinly.
  5. Tear the basil in small pieces.
  6. Hard boil the eggs for 7-10 minutes and slice them in quarters
  7. Make the vinaigrette dressing by mixing the olive oil, wine vinegar, salt and pepper. Then mix the 6 anchovy fillets and add them to the vinaigrette
  8. In a large bowl, cover the bottom with salad leaves. Add the green beans in the center, the tomatoes around them, top the beans with radishes, scallions and artichokes if using. Then add the eggs around it all
  9. Drizzle with half the vinaigrette
  10. Add the crumbled tuna, and olives. Drizzle with the rest of the vinaigrette.
  11. Sprinkle with the olives and basil
  12. Mix the salad together just before serving. Enjoy

IAdd more or less anchovies depending on taste, you can also replace the artichoke with a little fennel thinly sliced.

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