Recipe | A variation of a classic Niçoise Salad

It’s been awfully hot around these parts of the country the last couple of weeks and we’ve been thinking about more recipes that don’t involve a whole lot of cooking. We’ve been grilling a lot more (for obvious reasons), but salads are also always a good idea.
I am a big fan of a classic Niçoise salad, but we’ve put our spin on it this last weekend and swapped out a few of the ingredients. You guys, this was so, so good! Of course, the classic ingredients of tuna and hard-boiled eggs are a must, but I love that you can basically use anything to make this salad.

We added grilled zucchini and baby potatoes, which made this really filling, and we loved avocado and radishes as an extra edition. 

Here’s the recipe for this particular variation (adapted from halfbakedharvest.com)

For the dressing:
• 1/3 cup extra virgin olive oil
• 1 tbsps apple cider vinegar
• 1 garlic clove, grated
• 2 tbsps lemon juice
• 1 tsp dijon mustard
• kosher salt and black pepper
.
For the salad:
• 6-7 baby potatoes
• 2 medium zucchini
• 2 cups fresh chopped romaine
• 1 cup cherry tomatoes, halved
• 4 radishes thinly sliced
• 2 cans tuna, drained
• 1 can red kidney beans
• 1 avocado, sliced
• 1/4 cup chopped basil or parsley
• 4 hard-boiled eggs, halved
. . .
Instructions:
1. Combine the ingredients and add pepper and salt to taste. Set aside.

2. Place the potatoes in a pot and fill with water. Bring to a boil over high heat and then reduce the to heat to medium, simmer for 15 minutes. Drain and let potatoes cool for about 10 minutes.

3. Meanwhile, bring a pot of water to boil, then gently add the eggs and cook for 10 minutes. Drain and rinse with cold water. Grill the zucchini slices in a bit of olive oil until fork tender. Season with salt and pepper.

4. Cut the potatoes in half and add to a large serving bowl and toss with half of the dressing. Arrange the other ingredients around them, sprinkle with parsley or basil, and drizzle with the rest of the dressing.

5. Serve slightly warm.

A variation of a classic Niçoise Salad

For the dressing:• 1/3 cup extra virgin olive oil

• 1 tbsps apple cider vinegar

• 1 garlic clove, grated

• 2 tbsps lemon juice

• 1 tsp dijon mustard

• kosher salt and black pepper

For the salad:

• 6-7 baby potatoes

• 2 medium zucchini

• 2 cups fresh chopped romaine

• 1 cup cherry tomatoes, halved

• 4 radishes thinly sliced

• 2 cans tuna, drained

• 1 can red kidney beans

• 1 avocado, sliced

• 1/4 cup chopped basil or parsley

• 4 hard-boiled eggs, halved

  1. Combine the ingredients and add pepper and salt to taste. Set aside.

  2. Place the potatoes in a pot and fill with water. Bring to a boil over high heat and then reduce the to heat to medium, simmer for 15 minutes. Drain and let potatoes cool for about 10 minutes.

  3. Meanwhile, bring a pot of water to boil, then gently add the eggs and cook for 10 minutes. Drain and rinse with cold water. Grill the zucchini slices in a bit of olive oil until fork tender. Season with salt and pepper.

  4. Cut the potatoes in half and add to a large serving bowl and toss with half of the dressing. Arrange the other ingredients around them, sprinkle with parsley or basil, and drizzle with the rest of the dressing.

  5. Serve slightly warm.

  1. Yum, this looks so good. I need to make a single serving size of this for lunch or dinner sometime soon. The timing of this recipe is perfect because tomorrow is Bastille Day! I would usually treat myself to a Nicoise salad at a downtown restaurant on/around Bastille Day and would also enjoy some macarons. That is obviously NOT happening this year but I will have to try to make this soon!

    It’s been hot here, too, And SUPER humid. We finally are getting some less humid temps so it’s nice to be outside again! But we are also trying to cook things that don’t require the oven!

    1. I can see many, many variations of this in the future ;)

  2. Looks delicious, San!
    I think this is more than a variation of the Niçoise salad – it’s a new invention. You will have to come up with a fancy new name and patent it.
    I love salads and this one would easily be my favourite.

    1. Ha, maybe you’re right and I should come up with my own name… LOL

  3. Omg that looks so, so good and easy to make which is an extra bonus point this time or year! I always want to fire up the grill but it’s been awfully hot the last few days for cooking of any kind. Salads are always a great idea!! Hope all is well and you are both staying safe! Xoxo

    1. I can always do salads and I didn’t realize how much I like cooked veggies in a salad, too.

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