Vegetarian Niçoise-Inspired Salad
A vegetarian version of the classic Niçoise salad made with white beans instead of tuna, filled with vibrant flavors from olives, artichokes, capers, and a lemon vinaigrette.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Servings: 4 to 6 servings
Full Ingredient List
- 8 ounces small yellow or red potatoes
- 4 ounces fresh green beans, trimmed
- 3/4 cup cooked white beans, drained and rinsed
- 3 hard boiled eggs, halved
- 4 artichoke hearts, drained and halved
- 1 cup quartered radishes and/or sliced cucumber
- 1 cup cherry tomatoes, halved
- 1/2 cup Niçoise or Kalamata olives, pitted and halved
- 2 tablespoons capers, drained
- Lemon Vinaigrette
- 2 tablespoons chopped parsley
- Flaky sea salt
- Freshly ground black pepper
Salad Base
Tools and Equipment
- Large pot
- Bowl of ice water
- Kitchen towel
- Large platter
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 8 ounces | small yellow or red potatoes | boiled, then halved or quartered | |
| 4 ounces | fresh green beans | trimmed and blanched | |
| 3/4 cup | cooked white beans | drained and rinsed | |
| 3 | hard boiled eggs | halved | |
| 4 | artichoke hearts | drained and halved | |
| 1 cup | quartered radishes and/or sliced cucumber | ||
| 1 cup | cherry tomatoes | halved | |
| 1/2 cup | Niçoise or Kalamata olives | pitted and halved | |
| 2 tablespoons | capers | drained | |
| 2 tablespoons | chopped parsley |
Instructions
- Step 1: Place the potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of salt. Bring to a boil, then reduce heat and simmer uncovered until fork-tender, 10 to 15 minutes. Drain and cool, then slice in half or quarters. (Tips: Cooling slightly before slicing helps maintain shape.)
- Step 2: Refill the pot with water, bring to a boil, and set aside a bowl of ice water. Blanch the green beans for 2 minutes, then drain and immerse in ice water for 1 minute. Drain and dry on a kitchen towel. (Tips: Immediate cooling stops the cooking and keeps beans crisp.)
- Step 3: Assemble the potatoes, green beans, white beans, eggs, artichokes, radishes, tomatoes, olives, and capers on a large platter. Drizzle generously with lemon vinaigrette. (Tips: Arrange the ingredients colorfully for visual appeal.)
- Step 4: Sprinkle the salad with parsley and season with flaky sea salt and freshly ground black pepper to taste.
Additional Information
Notes: For a vegan option, omit the eggs. Salad components can be prepared ahead and stored separately for up to 3 days.