Classic Niçoise salad

Some salads play a supporting role to the main meal while others are quite comfortably the main attraction. The Niçoise is such a salad. So named because it originates from Nice in France, this classic of the salad world is easy to master and whip up for healthy, summery eating.


Ingredients (serves 4):

For the salad

12 baby potatoes
320g green beans, topped
4 eggs
2 tuna steaks (about 200g each) – you can also use two cans of tinned tuna if preferred.
16 baby tomatoes, halved
1 cup kalamata olives

For the dressing

60ml extra virgin olive oil
1 Tbsp red wine vinegar
1 Tbsp Dijon mustard
1 Tbsp honey
¼ cup fresh parsley, chopped
Chilli, chopped (optional)


1. Cook the potatoes in boiling water for 10 minutes or until just tender. Use a slotted spoon to transfer the potatoes to a chopping board and halve. Add the beans to the boiling water and cook for 2–3 minutes. Refresh under cold running water and drain.
2. Meanwhile, place the eggs in a saucepan of cold water. Bring to the boil. Reduce heat to medium and gently boil, uncovered, for 5 minutes. Drain and cool under cold running water. Peel and halve.
3. Whisk the oil, vinegar, mustard, honey, parsley and chilli together in a jug until combined. Season with salt and pepper.
4. Heat a frying pan over medium–high heat. Fry the tuna for 2–3 minutes each side for medium rare. Transfer to a plate. Set aside for 5 minutes to rest and slice.


5. Divide the potato, beans, egg, tuna, tomatoes and olives evenly among serving bowls, or toss lightly together in a large salad bowl. Pour over the dressing. Season with salt and pepper and serve.


We hope you enjoy eating this Niçoise salad as much as we enjoyed making and photographing it. Aren’t the colours just wonderful? That’s the Med for you.

With thanks to Jenna Viney for her beautiful recipes and styling.