Serves 6
Preparation time 10

There’s much debate over what should go into a true salade niçoise. Capture the taste of sunshine in a bowl with this effortless recipe from former Nice mayor and food enthusiast Jacques Médecin.

Green beans and artichoke hearts join the usual suspects in this salade niçoise, which will have you dreaming of the Med.


  • 10 tomatoes 
  • 1 cucumber
  • 200g (7oz) sliced green beans
  • 12 small artichoke hearts, sliced
  • 2 green peppers
  • 6 small, fresh onions
  • 6 basil leaves
  • I clove of garlic
  • 3 hard-boiled eggs
  • 12 anchovy fillets (or a tin of tuna)
  • 100g (3½ oz) black olives from Nice
  • Olive oil
  • Salt
  • Pepper


1Cut the tomatoes into quarters and sprinkle them with salt. Slice the hard-boiled eggs. Chop the cucumber, peppers, onions and green beans.

2Rub the inside of the salad bowl with the garlic and pour in all the ingredients except the tomatoes. Shake the salt off them and place them on top.

3Make a dressing using the olive oil and the sliced basil leaves and then add seasoning.

Extracted from Taste of France Magazine.

Originally from La Cuisine du Comté de Nice, by Jacques Médecin, published by Julliard


  1. J’ai toujours ajouté des pommes de terre coupées en tranche sur lesquelles j’ai versé une bonne vinaigrette à la moutarde de Dijon pendant que les pommes de terre étaient encore chaudes.
    Je ne connaîssais ni le concombre ni les poivrons ni les cœurs d’artichaut.
    A part ça, c’est assez traditionnel.
    Une autre bonne recette estivale est le pan bagnat, également connu en Provence.
    Bon appétit !

  2. Looks a lovely recipe. When I ordered this in St. Paul de Vence it was lettuce with a tin of tuna dumped on and a few bits of tomato!

  3. The main ingredient has always been tuna, either raw, or canned, but never either or anchovies. The are customarily added as well as the tuna.


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