Salad niçoise

  • 20 mins cooking
  • Serves 4
  • Print


Salad niçoise
  • 200 gram baby green beans, trimmed
  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoon white wine vinegar
  • 4 tomatoes (600g), cut into wedges
  • 4 hard-boiled eggs, quartered
  • 425 gram canned tuna in springwater, drained, flaked
  • 1/2 cup (80g) drained caperberries, rinsed
  • 1/2 cup (60g) seeded small black olives
  • 1/4 cup firmly packed fresh flat-leaf parsley leaves
  • 440 gram canned whole baby new potatoes, rinsed, drained, halved


Salad niçoise
  • 1
    Boil, steam or microwave beans until just tender; drain. Rinse under cold water; drain.
  • 2
    Whisk oil, juice and vinegar in a large bowl, add beans and remaining salad ingredients; toss gently to combine.


Salad niçoise is traditionally served on its own as a light meal, accompanied by warm crusty bread and a glass of light red wine. As a main course, serve salad with barbecued fish or other grilled seafood, in place of the canned tuna.

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