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    Salad Niçoise

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    Salad Niçoise

    Packed with new potatoes, beans, hard-boiled eggs, tomatoes, olives and tuna, this salad makes a really hearty meal.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4 as a main course or 6-8 as a starter


    • 500 g baby new potatoes
    • 200 g trimmed green beans
    • 4 medium free range eggs
    • 2 Little Gem lettuce hearts or Romaine lettuce hearts
    • 250 g cherry or baby plum tomatoes, halved
    • 75 g Fragata Black Pitted Olives
    • 200 g can Waitrose Lightmeat Tuna Steak in Olive Oil
    • 1 pack fresh basil
    • For the Dressing
    • 1 tsp dijon mustard
    • 1 clove garlic, finely chopped
    • 2 tbsp red wine vinegar
    • 6 tbsp extra virgin olive oil
    • 1 pinches salt and freshly ground black pepper


    1. Cook the potatoes in a pan of boiling water for 10 minutes. Add the beans and cook for a further 5 minutes. Drain and refresh the vegetables under cold running water. Pat dry with kitchen paper.
    2. Meanwhile, boil the eggs in a separate pan for 7 minutes. Drain then cool the eggs under cold running water, peeling when they are cold enough to handle. Keep chilled until ready to use. Cut each lettuce into wedges, rinse and drain.
    3. For the dressing, whisk together the mustard, garlic, vinegar and seasoning. Gradually whisk in the oil until the dressing thickens slightly.
    4. Place the potatoes, beans, lettuce, tomatoes and olives in a large salad bowl. Add three-quarters of the dressing and toss well. Drain the tuna and break into large pieces, quarter the eggs and arrange over the salad. Drizzle with the remaining dressing, scatter with torn basil leaves and serve.

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    Instead of using canned tuna, brush a 300g fresh tuna steak with a little olive oil and season. Grill or griddle for 2-3 minutes on each side, then cut into chunks and add to the salad.


    Average user rating

    5 stars