Salade Niçoise

  • Serves

    serves 4


The traditional version of Nice's classic salad uses no lettuce, no cooked vegetables, no vinegar. And remember that the Niçois would never dream of making their salad with fresh tuna: This is a dish based on preserved fish.


  • 4 ripe tomatoes, sliced
  • 1 green bell pepper, stemmed, seeded, and finely chopped
  • 8 radishes, trimmed and thinly sliced
  • 3 (4-oz.) cans oil-packed top-quality tuna, well drained
  • 4 hard-cooked eggs, peeled and quartered
  • 8 anchovies
  • 4 fresh chives, chopped
  • Salt and freshly ground black pepper
  • 12 cup niçoise olives
  • Extra-virgin olive oil, preferably French


Step 1

Divide tomatoes, bell peppers, radishes, tuna, and eggs equally among four plates, arranging them attractively, working from the outside in.

Step 2

Garnish each plate with 2 anchovy filets. Sprinkle with chives and season to taste with salt and freshly ground black pepper. Scatter olives evenly over the salads and drizzle with olive oil just before serving.

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