Salad Niçoise Recipe

Salad Niçoise originally came from the beautifully sunny area of southern France, Nice. You’d traditionally serve it on a large plate or platter and it’s known for including tomatoes, olives, boiled eggs and tuna. This recipe adds to the original delicious recipe, by including new potatoes and green beans – ideal for a nice and filling, but healthy evening meal on a hot day.

For the salad

• Tuna (fresh steak or drained can)
• 4 Salad tomatoes, sliced into quarters
• 2 Eggs
• 6 new potatoes
• 100g fresh green beans
• A handful of good quality black olives
• A few fresh coriander sprigs
• Pepper to taste

For the dressing

• ½ garlic clove, crushed
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 4 tbsp olive oil

Step 1: Cook the eggs for 8 minutes (or less if you like a softer middle), allow to cool and then remove the shell. Slice into quarters.

Step 2: Cut the new potatoes in half and then boil in slightly salted water for 10-15 minutes until they’re cooked through, but not mushy. Boil the fresh green beans in slightly salted water for 5 minutes. Drain both the potatoes and green beans and allow to cool completely.

Step 3: If you’re using a fresh tuna steak, lightly drizzle with oil and then cook on a heated frying pan for 1-2 minutes on each side. Allow to cool and then gently pull apart with two forks.

Step 4:  Make the dressing by mixing all the ingredients and adding a pinch of salt to taste.

Step 5: Assemble your delicious salad by adding all the ingredients (other than the coriander and pepper) in a big bowl and then tossing it all in the dressing. Finally, dot around sprigs of coriander and a few twists of pepper to finish the effect.

If you enjoyed this salad recipe then why not discover our energising beetroot and halloumi salad. You can find more cooking and recipe inspiration over on our recipes page.