Salade nicoise began in Nice: tomatoes, hard-boiled eggs, black olives and anchovies or tuna in olive oil, with cooked vegetables left out by traditionalists.

Wikipedia describes salade nicoise as a salad that originated in Nice, traditionally of tomatoes, hard-boiled eggs, Nicoise olives and anchovies or tuna, dressed with olive oil, and notes that traditionalists exclude cooked vegetables. The City of Nice's own recipe builds it on mesclun, tomatoes, spring onions, celery heart, small violet artichokes, green peppers, radishes, black olives, tuna, anchovies and eggs, with basil and olive oil added at the last moment. Le Safari and Lou Balico list salade nicoise on their menus.

Where to eat Salade Nicoise in Nice

2 editor picks for Salade Nicoise in Nice, ranked by editorial score. All Nice signature dishes · Salade Nicoise across every city.

  • Lou Balico

    Order Raviolis à la daube, then the sweet chard pie for dessert.

    Lou Balico is a family restaurant at 20 Avenue Saint Jean Baptiste in Nice, open since 1979, labelled Niçoise cuisine and run by three generations.

    DetailsReserveDirections

  • Le Safari

    Order Wood-fired pizza or lamb, the house specialities, or the bagna cauda.

    Le Safari is a Niçoise restaurant at 1 Cours Saleya, open since 1972, with the Cuisine Nissarde label since 2013 and a terrace in the Flower Market.

    DetailsReserveDirections

Book food experiences in Nice

See all 1603 food experiences in Nice

More places near Lou Balico and Le Safari

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves 430 minEasy

Ingredients

  • 75g mesclun
  • 250g ripe tomatoes, quartered
  • 50g spring onions
  • 50g celery heart
  • 200g small violet artichokes
  • 80g small green peppers
  • 125g radishes
  • 25g small black olives
  • 100g tuna in olive oil, in large pieces
  • 4 salted anchovies, filleted
  • 2 hard-boiled eggs, quartered
  • 4 to 6 basil leaves
  • 50ml olive oil
  • 1 garlic clove
  • Salt and black pepper

Method

  1. Wash the vegetables. Rub a salad bowl with the garlic and line it with the mesclun.
  2. Lay the tomato quarters on the leaves and salt them. Slice the spring onions, celery heart, green peppers and the raw hearts of the artichokes, and arrange them on the tomatoes with the radishes.
  3. Add the tuna in fairly large pieces, torn basil, the egg quarters, anchovy fillets and olives.
  4. Pour on the olive oil at the last moment, add black pepper and toss the salad in front of your guests.

Editor tip. Dress it at the last moment and toss it at the table, as the City of Nice recipe says; traditionalists keep cooked vegetables out.

Common allergens: Fish, Egg.