Salade Niçoise


Preparation info

  • Serves

    Four to Six

    • Difficulty


Appears in

A Long and Messy Business

A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

This salad is as much about tomatoes as anything else. Deep red, rich, sweet and fragrant tomatoes are an absolute must. Simon cooks his eggs soft-boiled and I have cooked mine hard. I would not go to war over that one.


  • 6 tomatoes
  • 6 eggs
  • 1 garlic clove, halved
  • red wine vinegar


Remove the cores from the tomatoes by gouging them out with the point of a small sharp knife. Plunge the tomatoes into plenty of boiling water for 15 seconds, then drop into a bowl of iced water and leave until completely cold before removing the skins. Cook the eggs in a pan of boiling water for 8 minutes, then plunge into a bowl of cold water. Shell the eggs, taking care to rinse away any fra