Everyone seems to have a very strong opinion as to what should or should not go into a Salade Nicoise, so let me tell you from the outset, I have no desire to join the fray. I put in what I have at home from, broadly, the accepted canon, but not necessarily everything the purists would. Since the tomatoes we get mostly don't have a lot of flavour, I tend to use those tubs of "sunblush" tomatoes, and their intense, flavourful acidity works well here. I am a great believer in keeping these on hand.
Otherwise, speed being of the essence, the only real deviation is that I use croutons (some high - end baked ones from a packet will do) rather than boil potatoes and then have to wait for them to cool.
Photo by Lis Parsons.
Recipe posted by Nigella