Vegetarian Nicoise Salad
Elevate your salad game with this vibrant and hearty Vegetarian Nicoise Salad, a plant-based twist on the classic French recipe that celebrates fresh, wholesome ingredients. Packed with tender baby potatoes, crisp green beans, juicy cherry tomatoes, and briny kalamata olives, this salad offers a delightful medley of textures and flavors. The addition of protein-rich hard-boiled eggs and artichoke hearts makes it a satisfying meal, while capers and a tangy Dijon vinaigrette deliver bursts of bold flavor. Served on a bed of mixed greens and garnished with fresh parsley, this versatile dish is perfect for lunch, dinner, or even a crowd-pleasing potluck. Quick to prepare and beautifully colorful, this vegetarian recipe captures the essence of Provence in every bite!
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Recipe Information
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
Instructions
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.
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.
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.
Slice the cooled baby potatoes and cucumber. Halve the cherry tomatoes.
Arrange the salad greens on a large platter or individual plates.
Top the greens with sliced potatoes, blanched green beans, halved cherry tomatoes, sliced cucumber, kalamata olives, and artichoke hearts.
Peel and quarter the hard-boiled eggs and arrange them on top of the salad.
Scatter capers over the salad and drizzle generously with the prepared vinaigrette.
Garnish with chopped fresh parsley before serving.
Serve the salad immediately and enjoy the refreshing blend of flavors.
Nutrition Facts
Calories |
1316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.0 g | 115% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 616 mg | 206% | |
| Sodium | 3133 mg | 136% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 17.6 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 386 mg | 30% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3132 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
