Nicoise

Nicoise, or Niçoise in French, is an adjective meaning related to Nice, a city on the French Riviera, or its inhabitants, the Niçoises. The term is used in various contexts, including cuisine, to indicate origin or style associated with Nice.

Salade Niçoise is the best known Niçoise dish. It is a traditional Provençal salad from Nice that typically features tomatoes, hard-boiled eggs, Niçoise olives, anchovies, and tuna. Many versions also include boiled potatoes and green beans. The dish is often prepared with the ingredients arranged on a platter or over greens rather than fully mixed, reflecting its classical presentation. There is no single official recipe; regional and restaurant variations exist, and some modern interpretations may substitute fresh tuna for canned and omit lettuce.

Niçoise olives, a small dark olive variety from the region, are a hallmark of Niçoise cooking and are frequently used in the salad and in other Provençal dishes. Olive oil, herbs such as thyme and bay, and other Mediterranean flavors are characteristic of the cuisine associated with Nice.

Spelling and usage notes: Niçoise is the feminine singular form of the French adjective; Niçois and Niçoises are used for masculine and plural forms. In English, the unaccented form Nicoise is common, particularly in menus, though it deviates from the original French orthography.