Traditional salad nicoise

    15 min

    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.

    21 people made this

    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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