Traditional salad nicoise

Traditional salad nicoise


19 people made this

About this recipe: Originally, the Nicoise salad was prepared in the South of France for fishermen returning from sea - both tasty and healthy, but also nourishing, cheap and quick to make.


Serves: 6 

  • For the vinaigrette
  • 1 1/2 tablespoons red wine vinegar
  • 6 tablespoons olive oil
  • salt and freshly ground black pepper, to taste
  • 1 pinch dried rosemary (optional)
  • For the salad
  • 2 small hearts of romaine (cos) lettuce
  • 1 (200g) tin tuna in brine
  • 1 small red onion, sliced
  • 12 pitted black olives
  • 1 small green pepper, seeded and thinly sliced
  • 1 small red pepper, seeded and thinly sliced
  • 3 ripe tomatoes, quartered
  • 3 hard boiled eggs, peeled and halved
  • 6 anchovy fillets
  • a few sprigs fresh parsley, chopped

Prep:15min  ›  Ready in:15min 

  1. Combine all vinaigrette ingredients and whisk well.
  2. Arrange lettuce leaves in a circular pattern on a serving platter. Sprinkle with the drained tuna, then the onions, olives and sliced peppers. Arrange the egg halves in a symmetrical pattern around the edge of the salad, then do the same with the tomatoes. Make a 'star' in the centre of the salad with the anchovies.
  3. Drizzle the salad with the vinaigrette right before serving. Sprinkle with parsley.


Traditional salad nicoise
Traditional salad nicoise

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Reviews (2)


A gorgeously simple salad! Love the video too. I served this over the bank holiday and guests loved it. Thank you - 07 May 2013


- Rated on - 30 May 2013

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