Elegant Provençal salad with tuna, eggs, and vegetables — a Monegasque summertime classic.
Salade Niçoise is a composed salad from Nice that's embraced throughout Monaco and the Côte d'Azur region. This elegant dish combines crisp vegetables (potatoes, green beans, tomatoes), hard-boiled eggs, canned or fresh tuna, and anchovies, all arranged artfully on a bed of greens and dressed with a simple vinaigrette. It's light, sophisticated, and perfect for summer dining.
Serves 2
Boil potatoes until tender, 15 minutes. Blanch green beans 3-4 minutes until tender-crisp. Cool both.
Arrange salad greens on a platter or plate. Scatter cooled potatoes and green beans around.
Arrange tuna, sliced hard-boiled eggs, anchovies, tomatoes, and olives on top in an artful pattern.
Whisk together olive oil and red wine vinegar. Drizzle over salad just before serving. Season with salt and pepper.
Use the best quality canned tuna you can find — it matters.
Arrange components separately rather than mixing for visual appeal.
Dress at the last moment to keep greens crisp.
Use fresh grilled tuna instead of canned
Add roasted red peppers
Include fresh mozzarella instead of eggs
Assemble just before serving. Vegetables can be prepped ahead and chilled.
Salade Niçoise originates in Nice but is claimed throughout the Côte d'Azur, including Monaco, where Mediterranean ingredients and elegance define summer dining.
Either works, but quality canned tuna is more authentic. Fresh offers a different, lighter flavor.
Small, dark, briny olives from Nice with a distinctive flavor. Black olives are a reasonable substitute.
Per serving · 2 servings total
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