Enjoy all the fresh flavor and color of cuisine from the French Riviera!
Do you ever get stuck in the monotony of making the same thing for lunch every day? I’ve been there recently, and it’s not ideal. I lacked the inspiration to cook, which is super unusual for me. Then I saw this recipe, and what a shift! Salade Niçoise tastes unlike any other blend of veggies. It overflows with iconic flavors that are unique to the French Riviera—a region known for its vibrant cuisine and fresh seafood.
Named after the city of Nice in France, salade Niçoise is as nutritious as it is delicious. It’s packed with vitamin-rich veggies and satisfying proteins like hard-boiled egg and tuna. And although it seems fancy, it’s very easy to toss together. I believe a big bowl of this salad is best served at parties, where guests can take as much as they’d like because there’s an abundance. Sharing food is integral to European culture, and this recipe makes that easy to do.
Forget being bored at lunchtime! With this refreshing, savory salad, bland afternoon meals are a thing of the past.
Is this salad customizable?
Of course, and you’d be surprised by how many fun combinations you can come up with. For instance, you can exchange tuna for salmon or even chicken—as long as it’s cut into pieces. Some other veggies, which go great in the mix are fava beans, green beans, red bell peppers, and spinach. While this recipe calls for a simple vinaigrette, you can alternatively use Honey-Mustard Dressing or Tahini Yogurt Sauce. Feel free to experiment with the potentials and find your favorite!
How do I store leftovers?
Ideally, you should store leftover salade Niçoise separately from the dressing so it doesn’t get soggy. Keep the vinaigrette in its own well-sealed jar in the fridge. Store the salad mix in an airtight container and refrigerate for 2-3 days. Eat it as fresh as possible to enjoy it to the fullest.
Serving suggestions
One glance at this dish will tell you that it can be enjoyed as a meal all by itself, but there are plenty of pairings that make it even better. Serve this salad with French Onion Rice, Sliced Potatoes In Oven, Tomato-Basil Pasta, or Seafood Risotto. Complete your meal with a delightful drink like White Wine Cocktails With Peaches And Honey Fig Syrup or a simple wine spritzer.
Ingredients
- 5 medium tomatoes sliced and lightly salted
- 1 small head of Bibb lettuce torn into bite-sized pieces
- 10 radishes sliced
- 1 small cucumber peeled, seeded, and sliced
- 10 small artichoke hearts trimmed and thinly sliced
- 1/2 cup black olives Niçoise or oil-cured
- 4 hard-boiled eggs peeled and quartered
- 1 can tuna in oil (6 ounces) drained and flaked
- 5 scallions thinly sliced
- Freshly ground black pepper to taste
- 1/4 cup red wine vinegar
- 1/2 teaspoon kosher salt
- 1/2 cup extra-virgin olive oil
- 3 small garlic cloves minced
- 12 fresh basil leaves
Instructions
- Place the tomato slices in a bowl and sprinkle with a little salt. Let sit for about 10 minutes to bring out their flavor.
- On a large serving platter, arrange the lettuce first, then add the radishes, cucumber, tomatoes, artichoke hearts, black olives, quartered eggs, and flaked tuna. Top with sliced scallions and a light sprinkle of black pepper.
- In a small bowl, whisk together the red wine vinegar and kosher salt. Slowly whisk in the olive oil, then add the minced garlic and torn basil leaves. Drizzle the dressing over the assembled salad just before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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