The authentic Niçoise salad recipe

The Niçoise salad, pronounced “nee-SWAHZ“, is one of my absolute favorite salads in summer! And, I don’t know if you already heard about it, but in France, it always sparks debate about what belongs in it and what doesn’t. To help you avoid a faux pas, I’m sharing with you the real, authentic Niçoise salad recipe with you.

Beyond the three main ingredients (tomatoes, anchovies and olive oil), I’ll walk you through what you can add and what you should absolutely avoid!

The Origin of the Niçoise Salad

As the name suggests, the Niçoise salad is one of the classics of the cuisine of Nice, a beautiful city located in the South of France, near Provence, right alongside the pissaladière (a caramelized onions and anchovies flatbread), socca (a chickpea pancake) and fougasse (an olive oil bread in the shape of a leaf).

Its history goes back to the 19th century. In Nice, this salad was a humble dish made with whatever was on hand: fresh tomatoes, anchovies from the sea, and other vegetables from the region.

It quickly became a culinary symbol of the area when Auguste Escoffier, the famous Parisian chef and cookbook author, proposed a Parisian version of the Niçoise salad by adding potatoes and green beans (see my recipe for the Niçoise salad with potatoes and green beans). Although he made the recipe famous, he was, and still is, widely criticized by Nice purists for changing it from its original version.

The Ingredients of an Authentic Niçoise Salad

Nowadays, when people picture the Niçoise salad, they see a colorful plate with lots of vegetables and fish, basically a rich salad. But the traditional version was far more modest, and originally came together with just three ingredients:

• Tomatoes
• Anchovies
• a good extra-virgin olive oil

And that’s it! But don’t worry: as you’ll see below, you’re allowed to add a few ingredients and still call it a Niçoise salad. 😉

What Can You Add to a Niçoise Salad?

So if you want to pimp up your Niçoise salad, like I also do, there are a few additional ingredients that tradition allows.

• Black olives: In France, we use the small black olives from Nice, which have an intense flavor.
• Bell pepper: Ideally, a small, long, light green bell pepper called friggitelli, or you can use a Cubanelle pepper. I often just use a regular bell pepper, which is easier to find.
• Fava beans
• Spring onions
• Purple artichokes: or I use canned artichokes.
• Hard-boiled eggs
• Tuna: Supposedly it’s either tuna or anchovies, but I often add both.
• Cucumber
• Salt, pepper and basil

Ingredients To Avoid in a Niçoise Salad

As mentioned, some ingredients are so far from the traditional recipe that you should never use them if you still want to call it Niçoise 😆.

• Potatoes: Introduced by Escoffier (see above), but rejected by purists.
• Green beans: Like potatoes, they aren’t traditional.
• Corn, rice or similar sides: Completely excluded from the traditional recipe!

That said, if you’d like to try the version with potatoes and green beans, here’s my recipe for the Niçoise salad with potatoes and green beans.

How To Arrange a Niçoise Salad

Unlike a simple tossed salad, the Niçoise salad isn’t mixed together but arranged layer by layer. Here’s how:

• Place lettuce leaves as a base on a large, flat plate
• Spread the tomatoes and cucumber over them
• Arrange the anchovies in a star shape in the center
• Place the olives, artichokes and hard-boiled eggs around them
• Finish with the tuna and some ring of onion in the middle

What Dressing Goes on a Niçoise Salad?

Here’s where it gets tricky, because a real Niçoise salad doesn’t really have a dressing or vinaigrette at all! No mustard, no ready-made vinaigrette, no balsamic glaze.

According to the original recipe, you should only season your salad with a drizzle of a good extra-virgin olive oil and a pinch of sea salt. That’s it, honestly. Personally, I like to add a small squeeze of lemon juice or a splash of white wine vinegar for a touch of acidity.

Frequently Asked Questions

Recipe card

The authentic salad Niçoise recipe

5.00 (5 reviews)

Here’s the authentic recipe for the traditional Niçoise salad, a perfect summer dish for outdoor lunches and dinners. Easy to prepare, rich in Mediterranean flavors.

Print recipe Rate Save

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 2

Ingredients 

1x2x3x

• A few salad leaves
• 2 eggs
• 4 tomatoes
• 8 anchovies
• 1 handful black olives
• 6 artichoke hearts from a jar
• 1 small tin of canned tuna 145 g
• 1/2 yellow onion cut in rings
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice or white or red wine vinegar
• 1 pinch sea salt

Instructions 

1. Cook the eggs for 10 to 12 minutes in a pan of boiling water. Run them under cold water, shell them and cut them into 2 or 4 pieces.
2. Quarter the tomatoes. Drain the artichokes and cut them in half.
3. Arrange the salad leaves on a large plate. Add the tomatoes in a circle.
4. Place the anchovies in a star shape in the center, the olives, artichokes and hard-boiled eggs around them, and finish with the crumbled tuna in the center.
5. Add a drizzle of olive oil and a pinch of sea salt. As an optional finishing touch, add a dash of lemon juice or vinegar.

Video

Notes

Although the traditional recipe doesn’t include vinegar or lemon juice, I personally like to add a dash of white wine vinegar or lemon juice to enhance the taste of the salad.

Nutrition facts

Calories: 312kcal | Carbohydrates: 20g | Protein: 13g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 173mg | Sodium: 312mg | Potassium: 988mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3472IU | Vitamin C: 64mg | Calcium: 108mg | Iron: 3mg

More Bistro French classics

• Quiche Lorraine
• French veal stew (blanquette de veau)
• Dauphinois potato gratin
• Beef Bourguignon
• Ratatouille, the original French recipe
• Croque Monsieur
• Cassoulet