Our Favorite Summer Niçoise Salad
There’s something about a Niçoise-style salad that just feels like a complete meal...fresh, colorful, and full of texture in every bite. It’s one of those dishes that looks impressive but comes together with simple, wholesome ingredients. This version has become one of our favorites. It’s hearty enough to satisfy, thanks to the potatoes, beans, and artichoke hearts, but still light and vibrant with all the crisp vegetables, briny olives, and that bright lemon vinaigrette tying everything together. It’s the kind of meal that works just as well for a casual lunch as it does for an easy dinner on a warm evening.
You can enjoy this recipe served on a platter (without greens), or you could serve it over a bed of arugula or mixed greens if you prefer.
For a more traditional presentation - add hard boiled eggs, tuna or salmon.
Ingredients:
- 8 ounces small yellow or fingerling potatoes
- 4 ounces fresh green beans, trimmed
- 1 can Cannellini beans, rinsed and drained
- 2 hard boiled eggs, halved (optional)
- 4 artichoke hearts, drained and halved
- 1 cup sliced radishes and/or sliced cucumber
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 2 tablespoons capers, drained
- Lemon vinaigrette (recipe below)
- 2 tablespoons chopped parsley
- Sea salt
- Freshly ground black pepper
Instructions
Begin by placing the potatoes in a large pot and covering them with cold water by about an inch. Add a teaspoon of salt and bring to a boil. Reduce the heat and let simmer, uncovered, for 10 to 15 minutes, or until the potatoes are fork-tender. Drain and allow them to cool slightly before slicing into halves or quarters.
Meanwhile, bring another pot of water to a boil and prepare a bowl of ice water. Add the green beans to the boiling water and blanch for 2 minutes. Immediately transfer them to the ice water to stop the cooking process and preserve their color. After about a minute, drain and pat dry.
To assemble, arrange the potatoes, green beans, cannellini beans, eggs, artichokes, radishes (or cucumber), tomatoes, olives, and capers on a serving platter. Drizzle generously with lemon vinaigrette, then finish with chopped parsley, flaky sea salt, and freshly ground black pepper. Serve over mixed greens if desired.
Lemon Vinaigrette
Ingredients
- 1/4 cup fresh lemon juice
- 1 small garlic clove, grated
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt, more to taste
- Freshly ground black pepper
- 1/2 teaspoon honey or maple syrup
- 1/4 to 1/3 cup extra-virgin olive oil
- 1/2 teaspoon fresh or dried thyme
Instructions
In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey. Slowly drizzle in the olive oil while whisking, and continue to whisk until the dressing is smooth and emulsified.
