However, cooked green beans and potatoes are commonly served in variations of salade niçoise that are popular around the world.

The version known in Nice in the late 19th century was a basic combination of tomatoes, anchovies and olive oil, described as "simple food for poor people".

"[6] Médecin wrote that the salad should be made "predominantly of tomatoes" which should be "salted three times and moistened with olive oil".

He incorporated raw vegetables such as cucumbers, purple artichokes, green peppers, fava beans, spring onions, black olives, basil and garlic, but no lettuce or vinegar.

[6] According to Rowley Leigh, Médecin believed that salade niçoise "was a product of the sun and had to be vibrant with the crisp, sweet flavours of the vegetables of the Midi.

"[6] An organization called Cercle de la Capelina d'Or, led for many years by Renée Graglia until her death in 2013,[8] continues to protest against deviation from traditional local recipes.

[3][9] In 2016, French Michelin-starred chef Hélène Darroze posted a salade niçoise recipe on Facebook that included cooked potatoes and green beans.

[13] Chef and cookbook author Auguste Escoffier (1846–1935), born in Villeneuve-Loubet near Nice, added potatoes and green beans, an innovation that remains controversial as a "questionable idea" a century later.

[15] A 1941 U.S. version by chef Louis Diat of the Ritz-Carlton Hotel included the anchovies, was dressed with vinaigrette, and added capers.

[16] The highly influential 1961 American cookbook Mastering the Art of French Cooking included a recipe that incorporated a potato salad, green beans, both tuna and anchovies and a vinaigrette dressing.

"[19] French chef Paul Bocuse included a vegetarian version of the salad, garnished with chopped onion and chervil, in the 1977 English translation of his cookbook.

Child's version was a composed salad including tuna and anchovies canned in olive oil, and blanched green beans.

Bobby Flay has published variations incorporating shrimp[31] and swordfish[32] both of which he describes as "Nicoise" in quotation marks.

Among them are Daniel Boulud,[39] Anthony Bourdain,[40] Melissa d'Arabian,[41] Hélène Darroze,[11] Tyler Florence,[42] Simon Hopkinson,[43] Robert Irvine,[44] Gordon Ramsay,[2] Nigel Slater,[4] Delia Smith,[1] Martha Stewart,[45] Michael Symon[46] and Alice Waters.