Description

This Niçoise salad recipe is a refreshing and vibrant composed salad perfect for a light summer lunch. Combining tender potatoes, crisp green beans, hard-boiled eggs, fresh vegetables, olives, and capers, all generously drizzled with a tangy lemon vinaigrette, it offers a harmonious balance of flavors and textures. It can be enjoyed as is or served over a bed of arugula or mixed greens for added freshness.

Ingredients

Vegetables and Beans

8 ounces small yellow or red potatoes
4 ounces fresh green beans, trimmed
¾ cup cooked white beans, drained and rinsed
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

Protein

3 hard boiled eggs, halved

Dressing and Garnish

Lemon vinaigrette, for drizzling
2 tablespoons chopped parsley
Flaky sea salt, such as Maldon, to taste
Freshly ground black pepper, to taste

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Instructions

Boil Potatoes: Place the potatoes in a large pot and cover with cold water by about 1 inch. Stir in 1 teaspoon of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, about 10 to 15 minutes. Drain the potatoes and when cool enough to handle, slice in half or quarters.
Blanch Green Beans: Refill the pot with water, bring it to a boil, and prepare a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Drain and immediately immerse them in the ice water to preserve their color and crispness. After 1 minute, drain and place on a kitchen towel to dry.
Assemble the Salad: Arrange the potatoes, green beans, white beans, hard boiled eggs, artichoke hearts, radishes or cucumber, cherry tomatoes, olives, and capers on a serving platter or bowl in an appealing manner to create a composed salad.
Add Dressing and Garnish: Drizzle the salad generously with lemon vinaigrette. Sprinkle with chopped parsley, and season to taste with flaky sea salt and freshly ground black pepper.

Notes

You can serve the salad over a bed of arugula or mixed greens for extra freshness.
Use fingerling potatoes or small new potatoes for best texture and appearance.
Make sure to cool the potatoes and green beans properly to keep the salad crisp and fresh.
The lemon vinaigrette can be homemade or store-bought, but fresh lemon juice adds the best bright flavor.
This salad is best served chilled or at room temperature and is great for meal prep or picnics.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Salad
Method: Stovetop
Cuisine: French