Salade Niçoise, even without the anchovies, still carries that same sunlit feeling. It’s not about what’s missing—it’s about everything else doing its job properly.
You start laying things out more than mixing them. Tomatoes, still juicy. Green beans with a bit of bite. Potatoes, soft but holding together. Eggs, just set, that yolk somewhere between creamy and firm.
It doesn’t need to be perfect.
A handful of olives, a light vinaigrette—nothing heavy, just enough to bring it all together without turning it into something else. You don’t drown it. You let it stay fresh.
And that’s really what it is.
Fresh, clean, a little rustic, a little composed… the kind of plate you put down in front of you and immediately feel like you made the right choice.
Prepare the Vegetables:
Arrange the lettuce leaves on a large platter as the base.
Scatter the tomato wedges, sliced red onion, green beans, and sliced potatoes over the lettuce.
Add Eggs, Tuna, and Olives:
Arrange the hard-boiled egg quarters, flaked tuna, and Niçoise olives on top of the salad.
Dressing:
In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, a touch of Dijon mustard, salt, and pepper to taste. Adjust the quantities based on your preference.
Drizzle the dressing over the salad just before serving.
Garnish and Serve:
Garnish with fresh basil or parsley. Serve the salad with fresh crusty bread if desired.
Ingredients
Perfect Wine Pairing:
- Rosé from Provence: A dry, crisp Rosé from Provence complements the salad’s fresh flavors without overpowering them.
- Alternative: A light and zesty white wine, such as Vermentino or Sauvignon Blanc, can also pair beautifully with the rich tuna and eggs, offering a refreshing contrast.