I was rummaging through my crisper drawer last week, staring at a rather sad collection of vegetables, when I had a sudden craving for something light and fresh. It needed to be satisfying, but also easy to throw together. That’s when the idea of a veggie nicoise salad popped into my head. I’ve always loved the classic Nicoise salad, but sometimes I want something without the tuna. So, I thought, why not create a delicious veggie nicoise salad version?

This isn’t just any salad; it’s a celebration of colorful, flavorful vegetables, perfectly balanced with salty olives, creamy eggs, and a tangy vinaigrette. My family adores it, even my son who usually turns his nose up at anything that resembles a salad! He loves the variety of textures and the bright flavors in this veggie nicoise salad. What I love most is how versatile it is. I can use whatever vegetables are in season or whatever I have on hand.

Growing up, my mom would always make a variation of this in the summer, using vegetables fresh from her garden. It brings back so many memories of warm afternoons and family gatherings. This veggie nicoise salad is a tribute to her and her love for simple, wholesome food. It’s also incredibly easy to make. Even on the busiest weeknights, I can whip up this veggie nicoise salad in under 30 minutes.

One of the things I’ve learned over the years is that the key to a great salad is the dressing. A really good vinaigrette can make all the difference. I always make my own, and I encourage you to do the same. It’s so much better than store-bought, and you can customize it to your own taste. For this veggie nicoise salad, I like to use a simple lemon vinaigrette with a touch of Dijon mustard.

I know some people get intimidated by making salads because they think it’s just throwing some vegetables in a bowl. But a well-made salad is so much more than that. It’s about balancing flavors and textures, and creating something that’s both delicious and nutritious. And this veggie nicoise salad ticks all the boxes. So, don’t be afraid to experiment and have fun with it! This recipe for veggie nicoise salad is one that will become a family favorite. Trust me, your family is going to love this as much as mine does!

Ingredients

Here’s what you’ll need to make this vibrant veggie nicoise salad. Don’t worry if you don’t have everything on hand, feel free to substitute with what you have. That’s the beauty of this recipe, it’s so adaptable!

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1 pound small red potatoes, halved or quartered if large: I prefer using small red potatoes because they hold their shape well when cooked. You can also use Yukon gold potatoes if you prefer.
1 pound green beans, trimmed: Fresh green beans are best, but frozen will work in a pinch. Just make sure to thaw them completely before cooking.

1 pint cherry tomatoes, halved: Look for ripe, juicy cherry tomatoes for the best flavor. You can also use grape tomatoes.
1 red bell pepper, seeded and sliced: I love the sweetness of red bell pepper in this veggie nicoise salad, but you can use any color you like.
1/2 cup Kalamata olives, pitted: Kalamata olives add a salty, briny flavor that is essential to a classic Nicoise salad.

4 hard-boiled eggs, peeled and quartered: Make sure your eggs are cooked to your liking. I like mine with a slightly soft yolk. A great addition to this veggie nicoise salad.
1/4 cup red onion, thinly sliced: Red onion adds a bit of bite to the salad. If you find it too strong, you can soak it in cold water for 10 minutes to mellow the flavor.
1/4 cup fresh basil leaves, chopped: Fresh basil adds a lovely aroma and flavor to the salad. You can also use parsley if you prefer.

1/4 cup capers, drained: Capers add a salty, tangy flavor that complements the other ingredients.
For the Vinaigrette:
- 1/4 cup olive oil: I use extra virgin olive oil for the best flavor. The quality of your olive oil can truly shine in a vinaigrette, so choose one with a flavor you enjoy. Consider exploring different varieties like robust Tuscan or delicate Ligurian oils to add unique nuances to your salad.
- 2 tablespoons lemon juice: Freshly squeezed lemon juice is always best. Bottled lemon juice often contains preservatives and lacks the vibrant, zesty flavor of fresh lemons. If you’re feeling adventurous, try using Meyer lemons for a slightly sweeter and more floral flavor.
- 1 tablespoon Dijon mustard: Dijon mustard adds a bit of tang and helps to emulsify the vinaigrette. For a bolder flavor, experiment with different types of Dijon, such as a stone-ground variety or one infused with herbs. If you’re not a fan of Dijon, a small amount of whole-grain mustard can also work well.
- 1 clove garlic, minced: Garlic adds a pungent flavor to the vinaigrette. To avoid an overpowering garlic flavor, remove the green germ from the center of the clove before mincing. You can also roast the garlic for a milder, sweeter flavor.
- Salt and pepper to taste: Season the vinaigrette to your liking. A good quality salt and freshly ground black pepper make all the difference. I love this vinaigrette for this veggie nicoise salad. Consider using sea salt or kosher salt for a cleaner, brighter flavor. Freshly cracked black peppercorns will also add a more aromatic and flavorful kick than pre-ground pepper.
Optional additions: Feel free to add other vegetables like cucumbers, artichoke hearts, or roasted asparagus. This really elevates a classic veggie nicoise salad. Don’t limit yourself to just these options; consider adding roasted bell peppers, grilled zucchini, or even some blanched broccoli florets for added texture and flavor.

Step-by-Step Instructions

Okay, let’s get cooking! This veggie nicoise salad is so easy to put together, I promise you’ll be enjoying it in no time. Just follow these simple steps:

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Cook the Potatoes: Place the potatoes in a pot of salted water and bring to a boil. Cook until tender, about 10-15 minutes. Drain and set aside to cool slightly. While the potatoes are cooking, you can prep the other ingredients. For even cooking, make sure the potatoes are roughly the same size. You can test for doneness by piercing them with a fork; they should be easily pierced but not falling apart.
Blanch the Green Beans: While the potatoes are cooking, bring a pot of salted water to a boil. Add the green beans and cook for 2-3 minutes, until bright green and slightly tender-crisp. Drain and immediately plunge into an ice bath to stop the cooking process. This will help them retain their vibrant color and crisp texture. Drain well and set aside. This is a very important step in creating a delicious veggie nicoise salad. The ice bath is crucial for stopping the cooking process and preserving the bright green color of the beans.

Make the Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper to taste. I like to use a small mason jar to shake the vinaigrette, it works like a charm! Taste and adjust the seasoning as needed. The vinaigrette really brings this veggie nicoise salad to life. Emulsifying the vinaigrette properly will create a smooth, creamy texture. Whisk vigorously or use an immersion blender to combine the ingredients.
Assemble the Salad: In a large bowl or on a platter, arrange the potatoes, green beans, cherry tomatoes, bell pepper, olives, hard-boiled eggs, red onion, capers, and fresh basil. Arrange the ingredients artfully on a platter for a more visually appealing presentation. You can also create individual salad bowls for a more personalized touch.
Dress the Salad: Drizzle the vinaigrette over the salad. Be sure to toss gently to coat all the ingredients evenly. You don’t want to drown the salad, just a light coating is perfect. Add the vinaigrette gradually, tasting as you go, to ensure the salad is properly dressed without being overdressed.

Serve: Serve immediately or chill for later. This veggie nicoise salad is delicious served cold or at room temperature. I often make it ahead of time and chill it for a few hours to allow the flavors to meld together. Chilling the salad allows the flavors to meld and deepen, making it even more delicious.
A personal tip: Don’t be afraid to adjust the ingredients to your liking. If you don’t like red onion, leave it out. If you love olives, add more! This salad is all about celebrating fresh, seasonal vegetables, so have fun with it! The classic veggie nicoise salad is always a crowd pleaser. Consider adding other ingredients that you enjoy, such as roasted nuts, crumbled cheese, or different types of herbs.
Another tip: If you’re making this salad ahead of time, you can dress the vegetables separately and then combine everything just before serving. This will prevent the salad from getting soggy. Store the dressed vegetables in separate containers in the refrigerator and combine them just before serving for the best texture.

Important: Be careful not to overcook the potatoes or green beans. You want them to be tender-crisp, not mushy. I’ve learned this the hard way! Overcooked vegetables will have a mushy texture and will not hold their shape well in the salad.
Finally: If you want to add a little protein to this salad, you can add some grilled chicken or chickpeas. It’s a great way to make it a more substantial meal. You could also add grilled halloumi for a more filling veggie nicoise salad. Consider adding other protein sources, such as canned tuna, hard-boiled eggs, or lentils, for a more balanced meal.

Serving Ideas

Now that you’ve made this delicious veggie nicoise salad, let’s talk about how to serve it. There are so many ways to enjoy this salad, whether you’re serving it as a light lunch, a side dish, or a complete meal.

In my house, we often serve this veggie nicoise salad as a main course for lunch or dinner. It’s light, refreshing, and packed with nutrients. I’ll often pair it with some crusty bread for dipping in the vinaigrette. My kids love to dunk their bread in the dressing, so I always make sure to have plenty on hand!

If I’m serving it as a side dish, I like to pair it with grilled chicken or fish. It’s also a great addition to any potluck or summer barbecue. The vibrant colors and fresh flavors make it a crowd-pleaser. This veggie nicoise salad can be a great contribution to any occasion.

For a more elegant presentation, you can arrange the salad on individual plates. I like to create a beautiful display with the different vegetables, olives, and eggs. It’s a great way to impress your guests. I also like to garnish with extra fresh basil leaves for a pop of color. The goal is for an appealing veggie nicoise salad.

If you have any leftovers, this veggie nicoise salad is also delicious the next day. Just store it in an airtight container in the refrigerator. The flavors will continue to meld together, making it even tastier. This makes it ideal for a take to work lunch.

Another serving suggestion is to add some grilled halloumi cheese. The salty, squeaky cheese pairs perfectly with the fresh vegetables and tangy vinaigrette. It’s a great way to add some extra protein and flavor to the salad.

If you’re looking for a vegetarian option, you can add some chickpeas or lentils to the salad. This will make it a more substantial meal and provide some plant-based protein.

Don’t be afraid to experiment with different toppings and garnishes. Some other ideas include toasted nuts, crumbled feta cheese, or a sprinkle of red pepper flakes for a little heat. This veggie nicoise salad can be adapted for many palates.

FAQs

Okay, let’s tackle some frequently asked questions about this veggie nicoise salad. I’ve been making this salad for years, so I’ve heard just about every question imaginable!

Q: Can I make this salad ahead of time?

A: Absolutely! In fact, I often make this salad a few hours ahead of time to allow the flavors to meld together. Just be sure to store the dressing separately and add it just before serving to prevent the salad from getting soggy.

Q: Can I use different vegetables?

A: Of course! This salad is very versatile, so feel free to use whatever vegetables you have on hand or that are in season. Some other great additions include cucumbers, artichoke hearts, roasted asparagus, or even grilled zucchini. The great thing about a veggie nicoise salad is that it can be adjusted to taste.

Q: Can I add protein to this salad?

A: Yes, you can! Grilled chicken, fish, chickpeas, or lentils are all great additions. You can even add some hard-boiled eggs for extra protein.

Q: Can I make this salad vegan?

A: Yes, you can! Simply omit the eggs and use a vegan vinaigrette. You can also add some plant-based protein like chickpeas or lentils.

Q: How long will this salad last in the refrigerator?

A: This salad will last for up to 3 days in the refrigerator. Just be sure to store it in an airtight container.

Q: What kind of olives should I use?

A: I prefer Kalamata olives for their salty, briny flavor, but you can use any kind of olives you like. Green olives, black olives, or even a mix of both would work well. Adding the olives really gives you the proper veggie nicoise salad experience.

Q: Can I use dried herbs instead of fresh herbs?

A: Yes, you can, but fresh herbs will always have a better flavor. If you’re using dried herbs, use about half the amount of fresh herbs called for in the recipe.

Q: What if I don’t like Dijon mustard?

A: You can substitute another type of mustard, like yellow mustard or whole grain mustard. Or, you can simply leave it out altogether.

Q: Can I grill the vegetables instead of boiling or blanching them?

A: Yes, you can! Grilled vegetables would add a lovely smoky flavor to this salad. Just be sure to grill them until they are tender-crisp.

Conclusion

So there you have it – my go-to recipe for a delicious and vibrant veggie nicoise salad! This salad is more than just a meal; it’s a celebration of fresh, seasonal ingredients and a tribute to simple, wholesome cooking. It brings back so many memories of my childhood, and I hope it will become a family favorite in your home too.

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Before I sign off, here are a few final tips to keep in mind:

Always use the freshest ingredients possible. This will make a huge difference in the flavor of the salad.

Don’t be afraid to experiment with different vegetables and toppings. This salad is very versatile, so have fun with it!
Make sure to season the vinaigrette to your liking. A well-seasoned vinaigrette is key to a great salad.
Let the salad sit for a few minutes before serving. This will allow the flavors to meld together.

If you’re making this salad ahead of time, store the dressing separately and add it just before serving. This will prevent the salad from getting soggy.
Most importantly, have fun and enjoy the process of creating this delicious meal!

This veggie nicoise salad has been a regular on our table for years. My daughter loves it with some added feta cheese, while my husband prefers a drizzle of balsamic glaze on top. As a family we can customize this according to our taste. It’s a recipe that’s truly stood the test of time, and I hope it will become a staple in your kitchen as well.

Remember, cooking is all about experimenting and finding what works best for you and your family. Don’t be intimidated by recipes – they’re just a starting point. Feel free to adapt them to your own taste and preferences. I’d love to hear how this turns out for your family – drop me a comment below and let me know what you think! Happy cooking, and I hope this becomes as beloved in your kitchen as it is in mine!