Salade Niçoise

Total time: 35m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 463 Kcal, 27g Protein, 27g Carbohydrates, 25g Fat


  • Dressing
  • 6 tbsp olive oil
  • 5 tbsp white wine vinegar
  • 3 anchovy fillet, rinsed with cold water, finely chopped
  • 0.25 tsp sea salt
  • 1 garlic clove, pressed
  • a little pepper
  • To cook the vegetables
  • 350 g beans, halved
  • salted water, boiling
  • 400 g new potatoes, sliced
  • Salade Niçoise
  • 2 tins pink tuna in brine (each approx. 200 g), drained, broken into pieces
  • 1 red onions, thinly sliced
  • 1 yellow pepper, halved, cut into strips
  • 3 tomato, sliced
  • 80 g black olives
  • 1 tbsp basil, finely chopped
  • To serve
  • 2 hard-boiled egg, quartered

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  • Dressing

    Mix the vinegar with all the other ingredients up to and including the pepper.
  • To cook the vegetables

    Cook the beans in salted water for approx. 5 mins. Add the potatoes, cook for approx. 10 mins. until soft, drain, allow to cool slightly, mix with the dressing.
  • Salade Niçoise

    Add the tuna to the vegetables along with all the other ingredients up to and including the basil, mix carefully.
  • To serve

    Plate up the salad with the eggs.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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