Nizza Salad was one of those dishes that regularly appeared during summer when I was growing up in Austria. It was especially popular when we had family gatherings or needed something light for lunch on hot days. While it originated in France, versions of Nizzasalat have become a staple across Austria and Germany, often appearing at buffets, barbecues, and casual summer dinners.

One of my strongest memories of this salad comes from my time at college. Our college had produced a series of cooking videos that students could use as a reference, and Nizza Salad was one of the recipes featured. Unfortunately, I have never been able to find those videos again.

What made the Nizza Salad video particularly memorable were some of the details happening in the background. The training kitchen seemed to have several broken ovens covered in large “Do Not Use” signs, which always found their way into the shot. The same video also included a dessert course featuring Palatschinken served with a bright blue cream that looked rather unusual. Looking back, those details are what I remember most, even though the Nizza Salad itself looked delicious and was a recipe that stayed with me long after college.

Ingredients

Method

1. Trim the green beans and cook them in salted water until just tender. Drain and allow them to cool.
2. Hard-boil the eggs, then peel and cut them into wedges.
3. Slice the peppers into strips, cut the tomatoes into wedges, and slice the red onions into rings.
4. In a small bowl, whisk together the olive oil, red wine vinegar, water, salt, and pepper.
5. Combine the green beans, peppers, tomatoes, onions, and olives in a large bowl. Pour over the dressing and mix gently.
6. Arrange the Lollo Rosso (or leaves of your Salad) on a serving platter and pile the salad mixture on top.
7. Finish with chunks of tuna and the egg wedges.

Serve chilled as a light lunch, alongside grilled meats, or as part of a summer buffet. On warm days, this is exactly the kind of fresh and colourful meal I find myself craving.