Nicoise saladNicoise Salad is a typical dish of the city of Nice, on the Côte d’Azur, in the south of France. Nicoise Salad is a very tasty and healthy recipe based on fresh seasonal vegetables such as tomatoes, peppers, beans, onions, and cucumber, with ingredients as boiled eggs, anchovies, tuna, and olives. The dish is also typical of the Ligurian coast area with the addition of potatoes and green beans.





  • 1 Green peppers (small)
  • 1 Yellow peppers (small)
  • 4 spring onions
  • 250 g of Fava beans
  • Grain grains
  • 250 g Tuna
  • Extra virgin olive oil
  • 10 leaves of basil
  • 400 g of tomatoes
  • 60 g of black olives
  • 8 fillets of anchovies in oil
  • Salt and black pepper
  • 2 garlic cloves
  • 1 cucumber
  • 4 boiled eggs
  • 1 boiled potato
  • boiled green beans



At first boil 4 eggs, then let them cool, remove the shell and cut each of them into 4 slits.

Wash the tomatoes, cut each of them in 8 chops, then put them in a bowl, sprinkle them with salt and let them rest. Wash and peel the cucumber, then cut it into thin slices, put it in a bowl, sprinkle salt and let it rest. In the meantime, wash the peppers, remove the petiole and the filaments inside and put them in the oven. When the skin is well brushed, remove the peppers from the oven, remove them from the skin and cut them into strips. Take the fava beans and put them in boiling salted water for 4 minutes, then drain them well and put them aside. Then cut into small pieces the anchovy fillets and drizzle the tuna, then set aside. Finally cut the fresh onions into thin slices.

Take a tomato, peel the tomatoes, then add the cucumbers, two garlic cloves (which after mixing the salad, take off), the anchovies, the beans, the onions, the black olives, the peppers, the boiled potato, the green beans, the tuna, then season with extra virgin olive oil and black pepper. Gently mix all the ingredients and season with salt, then pour the boiled eggs and some fresh basil leaves on the salad.



Credits photo: Di Fred Benenson – Flickr, CC BY-SA 2.0,