Salade niçoise

Originating from Nice in the French region of Provence, the traditional Niçoise salad is a true national treasure. Both flavorful and colorful, it can be served on its own as a main dish, but is more commonly used as a garnish for a variety of meat or fish dishes.

It consists of fresh tomatoes, anchovies, black olives, capers, beans, and a drizzle of lemon juice. The salad is typically seasoned with traditional Provençal seasoning of olive oil, garlic, and basil. The authentic Niçoise should always be prepared with the freshest raw vegetables, as a sign of respect for the quality and flavor of local ingredients.

Popular as a summer lunch, it has spread worldwide, with a lot of varieties created along the way, some of them replacing beans for artichokes or adding tuna, boiled eggs, lettuce, and potatoes to the original recipe. Regardless of the varieties, it should always reflect the sunny, colorful, and vibrant atmosphere of Nice.