Vegetarian Nicoise Salad
Bright, colorful, and bursting with freshness, this Vegetarian Niçoise Salad is a plant-based twist on the classic French dish that is sure to delight your taste buds. Perfect for a light lunch or dinner, this hearty salad features tender baby potatoes, crisp green beans, juicy cherry tomatoes, and briny kalamata olives, all artfully arranged over a bed of mixed greens. Hard-boiled eggs and artichoke hearts add protein and a rich, savory depth, while a zesty Dijon vinaigrette ties it all together with a tangy punch. Garnished with capers and fresh parsley, this Mediterranean-inspired salad is not only delicious but also packed with nutrients, making it a flavorful and healthy choice for any occasion. Ready in just 35 minutes, this recipe serves four and is ideal for those seeking a vibrant, vegetarian-friendly meal.
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Ingredients
- 300 grams baby potatoes
- 150 grams green beans
- 60 milliliters olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 clove garlic
- 150 grams mixed salad greens
- 200 grams cherry tomatoes
- 1 cucumber
- 50 grams kalamata olives
- 3 hard-boiled eggs
- 120 grams canned artichoke hearts
- 1 tablespoon capers
- 1 tablespoon fresh parsley
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Start by boiling a pot of water. Add a generous pinch of salt and cook the baby potatoes until fork-tender, about 10 minutes. Drain and set aside to cool.
Step 2
In a separate pot of boiling water, blanch the green beans for about 2 minutes until bright green and tender-crisp. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
Step 3
In a small bowl, whisk together the olive oil, Dijon mustard, red wine vinegar, minced garlic, salt, and black pepper to make the vinaigrette dressing.
Step 4
Slice the cooled baby potatoes and cucumber. Halve the cherry tomatoes.
Step 5
Arrange the salad greens on a large platter or individual plates.
Step 6
Top the greens with sliced potatoes, blanched green beans, halved cherry tomatoes, sliced cucumber, kalamata olives, and artichoke hearts.
Step 7
Peel and quarter the hard-boiled eggs and arrange them on top of the salad.
Step 8
Scatter capers over the salad and drizzle generously with the prepared vinaigrette.
Step 9
Garnish with chopped fresh parsley before serving.
Step 10
Serve the salad immediately and enjoy the refreshing blend of flavors.
Nutrition Facts
| Serving size | (1391.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1316.0 |
| Total Fat 90.0g | 0% |
| Saturated Fat 15.5g | 0% |
| Polyunsaturated Fat 8.5g | |
| Cholesterol 616.5mg | 0% |
| Sodium 3132.7mg | 0% |
| Total Carbohydrate 99.8g | 0% |
| Dietary Fiber 23.8g | 0% |
| Total Sugars 17.6g | |
| Protein 37.0g | 0% |
| Vitamin D 150IU | 0% |
| Calcium 386.5mg | 0% |
| Iron 13.1mg | 0% |
| Potassium 3132.3mg | 0% |
Source of Calories