Niçoise Salad with Anchovies and Vinaigrette

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A traditional composition of fresh tomatoes, hard-boiled eggs, anchovies, and olives dressed with a tangy red wine vinaigrette. This French recipe, ready in about 25 minutes, pairs ripe plum tomatoes, hard-boiled eggs, anchovy fillets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 medium, sliced ripe plum tomatoes
• 3, quartered hard-boiled eggs
• 6 anchovy fillets
• 1/2 cup Niçoise olives
• 3 cups mixed salad greens
• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1, minced garlic clove
• 1 tsp salt
• 1/2 tsp freshly ground black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Combine 3 tbsp extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp freshly ground black pepper in a small bowl. Whisk vigorously until the vinaigrette emulsifies and thickens slightly.
2. Step 2: Arrange 3 cups mixed salad greens on a large serving platter. Lay 4 medium sliced ripe plum tomatoes evenly over the greens.
3. Step 3: Scatter 3 quartered hard-boiled eggs, 1/2 cup Niçoise olives, and 6 anchovy fillets across the salad.
4. Step 4: Drizzle the prepared vinaigrette evenly over the entire salad.
5. Step 5: Toss gently at the table or serve composed as is, enjoying the fresh, briny, and tangy flavors of this classic Niçoise salad.