Salade Niçoise

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This famous salad from Provence is generally made with tuna fish, anchovies, green beans and potatoes. There are many variations. Mine is relatively light.


  • 1 iceberg or Webb’s wonder/romaine lettuce
  • bunch of spring onions/scallions
  • 225 g/½ lb tomatoes
  • 15 black and green olives, stoned
  • 1 small cucumber, scored and sliced
  • 50 g/2 oz/½ cup Gruyère cheese, diced
  • 2 hard-boiled eggs, chopped
  • 1 tablespoon capers
  • 50 g/2 oz/1 cup garlic croûtons
  • parsley for garnish
  • sauce vinaigrette to taste


    Separate the lettuce leaves, wash and dry them and arrange in a large bowl. Chop the onions/scallions, tomatoes and olives and scatter them over the lettuce leaves. Arrange the cucumber, cheese and eggs on top. Sprinkle with the capers and croûtons. Garnish with the parsley and then toss in the vinaigrette at the table.