It has been said that the three ingredients required for a true salade Niçoise are potatoes, green beans, and anchovies, but this salad has evolved to include tomatoes, tuna, and peppers and any number of other “creative” touches. Beware of ordering one in a restaurant—all manner of culinary travesties are routinely committed in the name of salade Niçoise, even in France.
Classically, the components are all dressed together. Here I’ve segregated the ingredients and piled them onto colorful platters, all the better to show off their individual glories. They’ll reconnect on each diner’s plate. Everything for this salad can be prepared several hours ahead of serving and kept at cool room temperature. Now all you need is a well-shaded table and lots of chilled rosé.