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Nicoise Salad

A taste of Provence in the northern suburbs of Athens; a summer salad using ingredients close to the traditional French recipe; fresh tuna, crisp lettuce leaves and juicy peppers.

Serves 4


  • 120g Cherry tomatoes
  • 3 or 4 pieces (aprox: 240g) bell peppers
  • 240g Potatoes
  • 80g Green beans
  • 1 small lettuce
  • 10g Capers  
  • 10 Olives
  • 320g Tuna
  • 4 boiled eggs
  • 4 Anchovies
  • Fresh herbs
  • Salt & pepper


  • Juice of 3 Lemons (30g)
  • 120g olive oil
  • 1 teaspoon Mustard
  • 5g Salt
  • 5g Sugar 


Cut the cherry tomatoes in half, the bell peppers julienne and the potatoes into cubes. Mix the green beans, lettuce, cherry tomatoes and bell peppers in a bowl. Add salt, pepper, capers, olives and fresh herbs. Dress the salad with the lemon vinaigrette and place in a serving dish. In a hot pan add the oil, seasoning and tuna and sear.Cut the tuna into four pieces and place it on the salad. Cut the boiled eggs and place them on top of the salad. Drizzle with virgin olive oil then add the lemon zest and anchovies.

Courtesy of the SEMIRAMIS RESTAURANT at the SEMIRAMIS HOTEL, Athens, Greece