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How to make
Salade Niçoise

Recipe via Gourmet Traveller, by Damien Pignolet

The key to a perfect salade niçoise — or any salad for that matter — is the best, fresh ingredients you can find. Skip the supermarket and head to your local farmer’s market the day you want to make this, to transport yourself directly to the South of France.


Image via Gourmet Traveller


3-4 eggs, chilled to fridge temperature
8 tomatoes, cored and cut into 1/2 inch slices
1 garlic clove, smashed
2 green bell peppers, cut into matchsticks
4 spring (green salad) onions, using the white part only
2 small Lebanese cucumbers, thinly sliced
120 grams small black olives, rinsed and dried
Torn lettuce (mixed greens are ideal)
250-300 grams tuna in oil, drained well
10 anchovy fillets, drained well and cut lengthways in 2 or 3 pieces
12 basil leaves
120 ml high quality extra virgin olive oil
2 tsp tarragon vinegar


1. Prick the eggs with a pin, then cook in a saucepan of boiling water for 10 minutes. Refresh under cold running water until cold. Shell and cut into quarters.

2. Place the tomato in a colander, then sprinkle with sea salt. Leave for 15-20 minutes, then gently pat dry with paper towel.

3. Rub a platter with the garlic and season it lightly. Arrange the tomato, capsicum, spring onion, cucumber, olives, lettuce (if using), egg, flaked tuna and anchovies on the platter so that the various colours contrast with each other. Gently tear the basil and scatter over the salad.

4. To make the vinaigrette, mix the ingredients, adding enough salt, pepper and vinegar to your taste, and distribute evenly over the salad. Toss gently so that the ingredients are anointed evenly, just before serving.

Recipe from Gourmet Traveller.

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