Salade Nicoise

This summer I have decided that I am going to try and learn a new recipe each day. The luxury of being able to muck around in the kitchen testing stuff is one of my true guilty holiday pleasures. In truth, I get into a bit of a rut during our everyday school/work/activities/homework life — I am just not that inventive!

I have also given myself a new challenge: I want to rediscover French cuisine, which has almost entirely disappeared out of our diet. French food has become overshadowed in Paris by cuisine from every corner of the earth. I do love a good poke bowl as the much as the next person… but I feel that it’s underrated and very distant French cousin, the Salade Nicoise, is as good, IF it is well prepared.

So here is my idea of a Salade Nicoise which is amazing as a lunch for 1 person, a family or for a whole group of friends.

Salad Nicoise Ingredients:

  • Ripe tomatoes (I like heirloom ones that add color to the salad)
  • Red pepper finely chopped
  • Radishes
  • Cucumber
  • Lettuce
  • A tin (or 2) of good tuna
  • Fresh broad beans
  • Anchovies
  • Capers
  • A hard-boiled egg (one per person).

Don’t worry too much if you don’t have all these ingredients or if you want to add any others. I have had baby potatoes in a Salade Nicoise, as well as blanched runner beans and it has worked perfectly.


I mash a clove of garlic in my pestle with some flaky salt until it becomes a paste, I then add in some basil leaves and mash them into the paste. Finally, I add in olive oil and red wine vinegar until it becomes to most delicious dressing. I am actually not sure about the amount of oil and vinegar and everyone likes a different level of acidity, so it is best to taste and adjust.


First mix the finely chopped salad, the chopped tomatoes, the chopped (and deseeded cucumber), chopped pepper, chopped radishes and drained tuna in a bowl. Boil the eggs (I put them in cold water, bring them to a boil and then let them simmer for 7 minutes). lay the anchovies over the salad, sprinkle the capers over and add the hard boiled eggs.

Enjoy with a good piece of baguette – perfect for mopping up the juices (in French we call that: “saucer l’assiette”).


PS. This salade would be excellent followed by a clafoutis a classic French fruit flan I wrote about quite a while ago!


Comments (6)

Alison McCaw
August 8, 2019

This looks really lovely. Think I will add it to our weekly meal plan. Thank you x

August 8, 2019

This has been one of our go-to dishes this summer! I allow picky people to leave out one ingredient (my son, egg, my daughter, olives, myself, tomato!) and everyone is full and happy. Especially mama who hardly had to cook at all!

Addie in North Carolina
August 8, 2019

One of our favorite salads but I’ve never thought to add capers to it. Need to try this addition. Thanks for sharing! Xx

Lizzy in Minnesota
August 8, 2019

I love your goal! I felt I was in the same type of rut this winter (Minnesota winters can be dark and dreary) and so I gave myself the goal of trying a new kind of bake every week together with my girls. My husband is Italian, and there’s a tradition of making a Sunday cake (not too sweet) that lasts you through the week for you to have with your coffee at breakfast, and so each week we had a new cake to taste! We’ve paused this summer, but I’m looking forward to bringing back the tradition when the weather cools. I’m also looking forward to trying this salad – it looks delicious! x

August 11, 2019

I love this, thanks for sharing, Emilie!

August 26, 2019

Just made this tonight. Thank you. The dressing was amazing!!

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