Niçoise-Style Salad with Anchovies and Tomato Confit

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A composed Niçoise salad highlighting tender anchovies and slow-cooked tomato confit for deep, rich flavors. This french-inspired french ready in about 90 minutes pairs medium, halved ripe plum tomatoes, thinly sliced garlic cloves, plus 2 tbsp extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (9 ratings) Prep: 10 min Cook: 80 min Serves 2 French cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F. Arrange 4 halved ripe plum tomatoes cut side up in a baking dish. Scatter 3 thinly sliced garlic cloves and 2 fresh thyme sprigs over the tomatoes. Drizzle with 1/3 cup extra virgin olive oil and sprinkle with sea salt and black pepper.
  2. Step 2: Slowly roast the tomatoes for 1 hour 15 minutes until softened and slightly caramelized, then remove and let cool.
  3. Step 3: Arrange 3 cups mixed salad greens on a large platter. Place 6 anchovy fillets evenly over the greens.
  4. Step 4: Spoon the cooled tomato confit over the salad along with 1/4 cup Niçoise olives and 2 quartered hard-boiled eggs.
  5. Step 5: Drizzle the salad with 2 tbsp extra virgin olive oil and season with additional salt and pepper to taste before serving.

Frequently asked questions

How long does Niçoise-Style Salad with Anchovies and Tomato Confit take to make?

Total time is about 90 minutes (10 min prep + 80 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Niçoise-Style Salad with Anchovies and Tomato Confit?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced garlic cloves from drying out.

Can I substitute ingredients in Niçoise-Style Salad with Anchovies and Tomato Confit?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Niçoise-Style Salad with Anchovies and Tomato Confit for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Niçoise-Style Salad with Anchovies and Tomato Confit?

French french like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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