Discover the flavours of Nice cuisine with this month’s recipe
27 March 2025
Salade niçoise: a taste of summer on your plate! 🥗
May is here, temperatures are slowly rising, and the desire for freshness is inviting itself to our tables. To celebrate these longer days and the first real lunches in the sun, there’s nothing like a “salade niçoise”, that great classic that smells so good on vacation. Colorful, generous and full of character, it brings together simple, tasty products. A balanced plate full of energy, perfect for those first picnics, meals on the balcony or large tables on the terrace.
Translated with DeepL.com (free version)
Here’s the recipe approved by the Label Cuisine Nissarde technical committee :
🥗 Préparation time : 20 minutes
⏱️ Cooking eggs : 8 minutes
The market for 8 people :
• 100g mixed salad greens, 500g tomatoes, 100g spring onions, 100g small white celery hearts, 400g small purple artichokes (in season), 160g small green peppers for the salad, 250g long radishes, 50g black olives from Nice, 400g fava beans (in season)
• 200g tuna in olive oil, 8 anchovies in salt (or 16 fillets), 20g garlic, 100ml olive oil
• 4 eggs, 8 to 12 basil leaves, fine salt, freshly ground pepper
Variations :
• Red wine vinegar, 200g cucumber

Recipe for salade niçoise 🧑🏼🍳
Wash the vegetables. Clean the radishes, keeping them whole with their tender leaves. Line a large dish, previously rubbed with garlic, with mesclun. Cut the tomatoes into quarters, arrange on the mesclun leaves and season with salt. Finely chop the white celery and the tender artichoke hearts, green peppers and spring onions. Add the fava beans (in season). Arrange the vegetables flat on the tomatoes, paying particular attention to presentation and salt. There will be no service problems, as this is not a mixed salad. Add the tuna, leaving fairly large chunks, the chopped basil, and decorate with the quartered hard-boiled eggs, anchovy fillets and black olives from Nice. At the last moment, add the olive oil and ground pepper. Just before serving, make sure all the ingredients are evenly distributed on each plate.
Twist it into a pan bagnat! 🥙
And if you’ve got a few leftovers, or just want a change of format, why not slip them into a nice crusty round loaf? With the same ingredients, you can also prepare the famous “pan bagnat”, the nomadic version of the Niçoise salad, ideal for taking with you wherever you go.
🥗 Préparation time : 15 minutes
⏱️ Cooking eggs : 8 minutes
The market for 8 people :
• 1 round loaf of sourdough or farmhouse bread (15-20cm diameter)
• 2 tomatoes (1 ripe for soaking bread), spring onions, small green salad bell pepper, 1 hard-boiled egg, fava beans (in season). 1 small purple artichoke: keep only the sliced heart (in season), 2 or 3 radishes, 5 or 6 Nice olives, 2 basil leaves.
• 40 g tuna crumbs in olive oil, 1 anchovy in salt (2 fillets)
• 20-30 ml olive oil, 1 dash vinegar, 1 clove garlic, salt and freshly ground pepper
Recipe for pan bagnat 🧑🏼🍳
Cut the bread in half, leaving a larger volume at the bottom to hold the filling, and remove the excess crumb. Rub the inside of the bread with garlic. Soak both halves with the ripest, halved and salted tomato, vinegar, fine salt, pepper and olive oil. Place the ingredients in the lower part of the loaf: sliced tomato, sliced radish and spring onion, sliced hard-boiled egg, fava beans and sliced artichoke hearts, tuna flakes and/or anchovy fillets, chopped basil and olives. Adjust seasoning (salt, pepper and olive oil). Close the pan bagnat with the lid, pressing down firmly to pack the ingredients inside. Wrap in cling film and chill for at least an hour before serving. Don’t forget to bring large white towels to wipe your hands and face after eating.

Want to create the perfect recipe? Join our “Atelier Cuisine Niçoise” !

Atelier Cuisine Niçoise
Located in the heart of the Old Town, near the Cours Saleya and its market, on the ground floor of the Palais du Sénat, a historic site that is already home to…
A tradition reinvented 🪄
Beyond its exquisite flavors, “Salade Niçoise” embody the art of living in Nice, where conviviality and sharing are at the heart of every meal. This traditional recipe, handed down from generation to generation, reminds us of the importance of preserving and celebrating our culinary heritage. By perpetuating it, we honor our roots and create precious moments of communion with family and friends.
Join us each month as we explore an emblematic recipe, a living testimony to the art of living of Nice.