Veggie Nicoise Salad
Veggie Nicoise Salad is a vibrant Mediterranean dish that combines crisp greens, juicy cherry tomatoes, and hearty ingredients like boiled potatoes and hard-boiled eggs. Drizzled with a tangy vinaigrette, this salad is not only visually stunning but also bursting with flavor. Perfect for lunch or dinner, it’s easily customizable based on seasonal produce or personal preferences, making it a versatile addition to your meal repertoire.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Ingredients
Scale
- 4 cups mixed greens (arugula and spinach)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, thinly sliced
- 1 cup green beans, trimmed
- 2 medium baby potatoes (about 200g), boiled and halved
- ½ cup black olives (Niçoise preferred)
- 2 hard-boiled eggs, sliced
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until fork-tender (10-15 minutes). Drain and let cool.
- In boiling salted water, cook green beans for about 3 minutes until bright green. Transfer to an ice bath to stop cooking.
- In a large bowl, layer mixed greens as your base. Top with cherry tomatoes, cucumber slices, boiled potatoes, blanched green beans, black olives, and hard-boiled egg slices.
- Whisk together olive oil and red wine vinegar in a small bowl; season with salt and pepper.
- Just before serving, drizzle dressing over the salad or serve it on the side.
Nutrition
- Serving Size: 1 salad (about 250g)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 140mg