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Summer niçoise salad

Serves: 4
Prep: 20
Cook: 20

    Simple but delicious vegetarian summer niçoise salad with fresh seasonal green beans and a lemon vinegar dressing.


    • 500g baby potatoes, skin on
    • 340g green beans
    • 3 eggs
    • 8 kalamata olives pitted
    • 2 tbsp capers, drained
    • ¼ red onion
    • 2 tbsp red wine vinegar
    • 3 tbsp extra virgin olive oil
    • Zest of half a lemon
    • 1 tbsp dill, finely chopped
    • 1 tbsp parsley, finely chopped
    • Pepper to taste


    1. Boil potatoes until tender, strain and set aside.
    2. Boil green beans until tender and bright green, strain and set aside.
    3. Boil eggs until hard boiled, approx. 6 minutes and cut into halves.
    4. Slice pitted kalamata olives in half. 
    5. Finely slice red onion and submerge in red wine vinegar for 15 minutes and set aside.
    6. Add baby potatoes, green beans, capers, kalamata olive halves to a salad bowl.
    7. Make a dressing with 2 tablespoons of red wine vinegar from the onion mix, 3 tablespoons of extra virgin olive oil, add zest of half a lemon, pepper, finely chopped parsley and dill. Mix together and drizzle over salad and serve.


    • Using fresh herbs will enhance the flavours in this summer salad. Fresh green beans will add crunch and texture too.

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