Gluten Free/ Low Carb/ Paleo/ Salads/ Vegetarian

Vegetarian Nicoise Salad

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My original vegetarian version of the niçoise salad used to have haricot beans but that’s not a low carb option, so I replaced them with boiled eggs.  The beauty of this summer salad is that it simple and a hearty salad for a main dish as well as a side salad.   You can add your own spin on it too.

A salad made with green beans, eggs, tomatoes and olives.

What is Nicoise Salad Made Of?

A classic niçoise salad is tomatoes, olives and anchovies.  Many versions will include boiled potatoes, green beans, hard boiled eggs and good quality canned tuna.  Some chefs have used salmon in place of the tuna.   It seems that everyone has put their own spin on it.

How to Pronounce Nicoise Salad

For those of us who are rubbish with languages and accents (my French accent is dreadful) and want to order a niçoise salad with confidence, the phonetic pronunciation is “Nee-Swaz”. 

A main salad of green beans, tomatoes, olives and hard boiled eggs

How to Make Nicoise Salad

The traditional way of serving a niçoise salad is to have the ingredients served side by side on the plate.  I however prefer to throw caution to the wind and have my salad ingredients all tossed together.  If you want to plate this niçoise salad in a more beautiful way, use a shallow dish and artfully arrange the ingredients on the plate, breaking up the colours and textures.

OTHER SALADS TO ENJOY:

Walnut Blue Cheese Salad

Cucumber Radish Dill Salad

Warm Cauliflower Salad

Moroccan Eggplant Salad

Vegetarian Nicoise Salad

A vegetarian version of a classic French salad
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: Vegetarian
Keyword: salad recipe, vegetarian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 People
Calories: 167kcal
Author: Angela Coleby

Ingredients

  • 2 cups green beans
  • 2 tomatoes
  • 10 black olives pitted
  • 4 eggs, hard boiled
  • 2 tablespoons basil, fresh torn into pieces

DRESSING

  • 1 teaspoon Dijon mustard
  • 1 garlic clove chopped
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Instructions

  • Top and tail the green beans. Cook in boiling water for about 4 minutes until slightly tender. Drain and run under cool water.
  • Cut the tomatoes into slices (quarter, and slice again). Season with salt and pepper
  • Place the beans in a bowl and add the basil and olives.  
  • Add the tomatoes to the beans and mix gently.
  • Mix the dressing of mustard, garlic, vinegar and olive oil.
  • Pour the dressing over the bean and tomato mixture
  • Peel the hard boiled eggs and cut into quarters.
  • Place the eggs on top of the bean salad
  • Serve immediately

Notes

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.   

Nutrition

Serving: 1serving | Calories: 167kcal | Carbohydrates: 8.2g | Protein: 7.4g | Fat: 12.4g | Fiber: 3g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

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1 Comment

  • Reply
    hotshot bald cop
    August 30, 2011 at 8:10 pm

    Never considered it that way.

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