Salade Niçoise à la Riviera

— A Signature Summer Classic

A sunlit spread of Provençal simplicity — layered, composed, and kissed with sea breeze.

This composed salad captures the relaxed elegance of a Riviera summer — heirloom tomatoes, green beans, soft potatoes, and tuna nestled beside olives and eggs. Dressed in Dijon vinaigrette and garnished with herbs, it’s a dish best enjoyed barefoot, at a sun-dappled table, with a glass of rosé in hand. Part of The Gilded Table: August Edition from Life in Bianca’s Kitchen.

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Notes:
Feel free to use seared fresh tuna or good-quality canned in olive oil. This salad is wonderfully flexible — serve it slightly warm, room temp, or chilled. A few edible flowers or basil blossoms add a soft, summer finish.

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Printed on creamy stock with blue-toned accents — a tribute to coastal tables and vintage Provençal charm.

What’s your favorite ingredient in a Niçoise? Olives, eggs, tuna — or maybe that bright vinaigrette?
Let us know how you make this timeless salad your own. 🌿🐟🍅