Nicoise Salad
Total Time
45 mins
Prep Time
30 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(24)
Ingredients
4-6 servings
- 8 ounces small yellow or red potatoes
- 4 ounces fresh green beans, trimmed
- ¾ cooked white beans, drained and rinsed
- 3 hard boiled eggs, halved
- 4 artichoke hearts, drained and halved
- 1 cup quartered radishes and/or sliced cucumber
- 1 cup cherry tomatoes, halved
- ½ cup Niçoise or Kalamata olives, pitted and halved
- 2 tablespoons capers, drained
- Lemon Vinaigrette, for drizzling
- 2 tablespoons chopped parsley
- Flaky sea salt, such as Maldon
- Freshly ground black pepper
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Preparation
Chef’s notes
This Niçoise salad recipe is a perfect summer lunch. It can be served as a composed salad without greens, or over a bed of arugula or mixed greens if you prefer.
Leftover Niçoise salad will keep in the fridge for up to 3 days. Store components separately or toss veggies with vinaigrette ahead of time.