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Summer is finally here! Salade nicoise only requires a bit of cooking (boiling eggs and steaming the beans which can be done in advance) and then the dish is mostly about assembly. It is an easy choice for dinner on a hot, sticky summer’s day.
I really love salade nicoise because most of the ingredients are my pantry staples. Tuna, olives, and anchovies are some of my favourite kitchen items. The rest of the ingredients are ripe and plentiful in the summer.
Nice, a beautiful city in southern France, is the origin of the salad’s name. The city is on the Mediterranean and has a rich food culture with a bounty of ripe fruit and vegetables and plenty of fresh seafood. See Meinhilde’s post of her trip a few years ago here.
For this recipe, the best anchovies to use are stored in oil in a glass jar. I use them for many recipes, though usually I fry them until they disintegrate into a seasoning. This adds some salt and a layer of umami to my cooking. The salade nicoise recipe classically uses large pieces of anchovy. However, if you like, you can chop the pieces smaller and sprinkle over the salad.
The salade nicoise is adaptable to a variety of ingredients. Here, I used eggs, anchovies, beans, tuna, olives, and tomatoes. You can also mix and match other summer ingredients, such as boiled baby potatoes, grilled asparagus, sliced radishes, fried salmon, or roasted red peppers.
Serve the salad with a glass of chilled rose and some crusty bread for a light dinner. For a bigger dinner, add a side of rice and some grilled meat.
Ingredients
- 2 eggs
- 1 cup green beans
- 8 black olives
- 4 anchovies
- 15 cherry tomatoes
- 1 can tuna in olive oil 100 grams
Instructions
- Boil the eggs to your preferred doneness. The ones in the photos are soft boiled and cooked 5 minutes from the time the water boiled. Cool eggs in an ice bath and peel them.
- Cut off ends of green beans and cut them in half. Boil them for five minutes and then drain well.
- Assemble green beans, olives, and tomatoes on a serving plate. Cut eggs and anchovies in half and assemble with rest of salad.
- Open can of tuna and scoop out fish on plate. Drizzle remaining oil on salad.
I love tune salad, and this one is perfect for summer. Thank you for sharing the recipe at The Really Crafty Link Party. Pinned.
A perfect summer lunch! Thanks for sharing at the What’s for Dinner party – have a great week!
Great hot weather meal with all my favorite veggies. Visiting from What’s For Dinner.
Look so yummy! cant wait to make this tonight!