Niçoise Salad with Lemon Vinaigrette and Anchovy Fillets

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fresh composed salad using ripe tomatoes, hard-boiled eggs, and sharp anchovy fillets, all dressed in a bright lemon vinaigrette that highlights Mediterranean flavors. This French recipe (vegetarian option, mediterranean), ready in about 27 minutes, pairs ripe plum tomatoes, large eggs, Niçoise olives 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.

Prep: 15 min Cook: 12 min Serves 3 French cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 3 large eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then lower heat and simmer for 10 minutes. Drain, cool in ice water, peel, and slice into quarters.
  2. Step 2: Cut 4 large ripe plum tomatoes into wedges and arrange on a large serving plate.
  3. Step 3: In a small bowl, whisk together 5 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 minced garlic clove, and 1/2 tsp Dijon mustard until the dressing is smooth and slightly thickened.
  4. Step 4: Arrange quartered eggs, 40 grams Niçoise olives, and 8 anchovy fillets over the tomato wedges.
  5. Step 5: Drizzle the lemon vinaigrette evenly across the salad and season with salt and freshly ground black pepper to taste.
  6. Step 6: Garnish with 6 torn fresh basil leaves before serving for a fragrant, fresh finish.

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