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Classic Salade Niçoise with Fava Beans & Anchovies

Salade Niçoise is a timeless emblem of Provençal cuisine, tracing its roots to the sun-scarred markets of Nice. This composed salad balances garden-fresh vegetables, tender spring fava beans (or artichoke slices), briny Niçoise olives and savory anchovy fillets atop crisp lettuce. Hard-cooked eggs lend creamy richness, while tomatoes gently salted release sweet juices. A punchy vinaigrette of red wine vinegar, extra-virgin olive oil, garlic and basil finishes each bite. Traditionally arranged in neat segments rather than tossed, the Niçoise presents a palette of Mediterranean textures and colors. Perfect for spring and summer gatherings, it showcases simple ingredients at peak flavor. Whether enjoyed as a light lunch or elegant first course, this Salade Niçoise captures the essence of Riviera dining: fresh, vibrant and effortlessly sophisticated.

Light Lunch | Starter | Provençal | Dairy-Free | Gluten-Free | Halal | Kosher | Nut-Free | Pescatarian | Shellfish-Free | Soy-Free | Nicoise Salad | Bowl | Knife | Mixing Bowl | Whisk | Anchovy | Extra Virgin Olive Oil | Fava Bean | Tomato | Chopping | Mixing | Whisking | Spring | Summer | Under 30 Minutes
Time to complete

Prep

20min

Cook

10min

Wait

10min

Total

40min

Ingredients (4–6 servings)
  • 5–6 medium tomatoes, sliced (about 600 g/1.3 lb)
  • 1 small head soft lettuce (Bibb or Boston), chopped (150 g/5 oz)
  • 12 radishes, thinly sliced
  • 1 small cucumber, peeled, seeded and sliced (150 g/5 oz)
  • ¾ cup (110 g) peeled fava beans or 8–10 small artichokes, thinly sliced
  • ½ cup (70 g) black Niçoise or oil-cured olives, pitted
  • 4 hard-cooked eggs, peeled and quartered
  • 5–6 anchovy fillets, cut into thin strips (or 180 g/6 oz tuna)
  • 4 spring onions or 6 scallions, trimmed and sliced
  • 3 tbsp (45 ml) red wine vinegar
  • ½ tsp (3 g) kosher or sea salt
  • ½ cup (125 ml) extra-virgin olive oil
  • 10–12 fresh basil leaves, torn
  • 2 small garlic cloves, minced
Nutrition Information (per 100g)
  • Calories: 120
  • Fat: 8
  • Protein: 5
  • Carbohydrates: 5
  • Fiber: 2
Directions

Prep the Tomatoes

  • 1. Sprinkle salt over tomato slices in a bowl and let stand 10 minutes to draw out juices.

Prepare the Greens & Veggies

  • 2. Wash and dry lettuce, then arrange on a large platter or in a shallow bowl.

Compose the Salad

  • 3. Arrange radishes, cucumber, fava beans (or artichokes), olives, eggs and tomatoes in segments over the lettuce.

Add the Anchovies

  • 4. Place anchovy strips over the eggs or scatter tuna flakes across the salad.

Make the Vinaigrette

  • 5. Whisk vinegar and salt in a small bowl until dissolved. Gradually whisk in olive oil, then stir in garlic and basil.

Serve

  • 6. Either drizzle vinaigrette over the composed salad and grind fresh pepper atop, or serve dressing on the side for guests to add.
Cookix's Secrets

Composition

  • Arrange ingredients in neat color blocks rather than tossing to showcase the classic Niçoise aesthetic.

Eggs

  • Place eggs in cold water, bring to a gentle simmer, then cook 10 minutes for a tender, fully set yolk.

Fava Beans

  • Blanch fresh fava beans 1 minute, then plunge into ice water to preserve bright color and sweetness.

Herb Twist

  • Add a handful of chopped tarragon or chervil to the vinaigrette for a refined herbal note.

Protein

  • Swap anchovies for seared tuna steaks, sliced thin and arranged in the center for a luxe touch.

Seasonal

  • In spring, add fresh peas and sugar snap peas; in fall, substitute blistered cherry tomatoes and roasted peppers.

Vegetarian

  • Omit anchovies and use roasted chickpeas or butter beans for plant-based protein and crunch.