Salade Niçoise

Tuna or anchovy is arranged with tomato, egg, olives, green beans and potato and dressed with a sharp vinaigrette. A dish of Nice, it captures the sunny flavours of the Côte d'Azur.

Salade Niçoise takes its name from the city of Nice on the French Riviera, where it originated as a rustic composition of locally available vegetables and seafood. Its exact early form is debated, but by the early 20th century it had become a celebrated regional dish, often featuring raw vegetables like tomatoes, peppers, and artichokes, with anchovies or olive oil as the defining flavor.

Regional variations abound: traditionalists insist on no cooked vegetables, while common versions include green beans and potatoes, as popularized by later chefs. The salad gained international fame as a symbol of Niçois cuisine, reflecting the Mediterranean ideals of fresh, seasonal ingredients and simple preparation. It is closely tied to the identity of Nice, appearing in local festivals and cookbooks, though purists continue to argue over the “correct” ingredients - a sign of its living, contested heritage.