Vegetarian Salade Nicoise

Prep Time:




  • 1 head of lettuce, washed, dried
  • 1lb baby potatoes cooked, halved and at room temp
  • 1/4 cup sliced white onion
  • 1 small English cucumber, halved and sliced
  • 1 small green or yellow pepper, seeded and sliced
  • 1/2 lb green beans, blanched
  • 12 pitted black olives
  • 1 cup of cherry tomatoes,halved
  • 2 hard boiled eggs, halved
  • 1 lemon, cut into wedges
  • Chopped parsley


  • 3 tbsp red or white wine vinegar
  • 2 tsp Dijon mustard
  • 1 garlic clove, minced
  • 1/3 extra virgin olive oil
  • salt and pepper

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  1. Place the lettuce leaves on the top of a large platter
  2. Decoratively arrange the potatoes, onion, cucumber, peppers, green beans, olives, tomatoes, eggs and lemon wedges. Garnish with parsley
  3. Make the dressing by combining the vinegar, Dijon and garlic in a small bowl. Whisk until smooth.
  4. Slowly whisk in the olive oil until smooth and thick. Season with salt and pepper to taste.
  5. Place the dressing in a bowl and place on the platter with the salad.

Enjoy with grilled salmon or tuna!

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