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Salad Niçoise

Do you love traditional French cuisine? Nothing says Provence like a delicious salad Niçoise. Treat yourself to the fabulous flavours and textures of ingrdeinets including haricots verts and tuna.

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Salad Niçoise

  • 100 g firm cooking potatoes
  • EAT ME Haricot Verts Product photo
    150 g haricots verts
  • 2 tomatoes
  • 2 hardboiled eggs
  • 1 small red onion
  • 4 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tin of tuna ( 160 g)
  • 2 tbsp black olives -stoned
  • 2 tbsp capers
  • salt and pepper

Preparation method

  1. Peel and cut the potatoes into segments and cook them in about 8 minutes until tender.
  2. Top and tail the haricots verts and cook them in about 6 minutes. Drain and rinse under cold running water to stop the cooking process.
  3. Cut the tomatoes and eggs into wedges. Slice the onion into thin rings.
  4. Combine the olive oil, vinegar and mustard to make a dressing. Season with salt and pepper. Drain the tuna. Mix the potatoes with the haricots verts, tomatoes, olives and capers. Drizzle with the dressing. Arrange the eggs, tuna and onion on top.


  1. Tip: Serve with a wedge of lemon.

Nutrition value per person/bite

540 kcal
25 g
40 g
6 g
17 g
7 g
6 g

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