Niçoise Salad with Grilled Vegetables and Basil-Mustard Vinaigrette Recipe


Cal/Serving: 594
Daily Value: 30%
Servings: 4

Dairy-Free, Gluten-Free, Wheat-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Vitamin A1482IU30%
Vitamin C39mg65%
Thiamin (B1)0mg22%
Riboflavin (B2)0mg29%
Niacin (B3)4mg19%
Vitamin B61mg36%
Folic Acid (B9)134µg34%
Vitamin B121µg12%
Vitamin D1µg0%
Vitamin E6mg31%
Vitamin K54µg67%
Fatty acids, total monounsaturated25g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

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Niçoise Salad with Grilled Vegetables and Basil-Mustard Vinaigrette
Viviane Bauquet Farre

When a salad graduates from an afterthought to a showpiece, chances are you’re talking Salade Niçoise.

Packed with flavor, it’s a light but complete meal that also sticks to your ribs. It’s perhaps my favorite dish to have on hot days.

Here I take the classic Provençal dish and serve it with grilled vegetables and a basil vinaigrette — all in celebration of summer’s exuberant flavors.

On a side note, although my Niçoise is fishless, grilled tuna steak would be a great addition to it.

See all tuna recipes.



For the vinaigrette :

  • 2 tablespoons red-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 shallot, peeled and quartered
  • 12 large basil leaves
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon sea salt
  • Freshly ground pepper, to taste

For the grilled vegetables :

  • 4 baby eggplants, cut into 1/4-inch-thick slices lengthwise
  • 2 teaspoons extra-virgin olive oil, plus more for grilling the eggplant
  • Sea salt and freshly ground pepper, to taste
  • 1 medium-sized red onion, peeled and cut into 1/2-inch-thick slices through the root end*
  • 1 teaspoon balsamic vinegar

For the salad :

  • 1 large handful baby arugula
  • 1 1/2 pounds baby red potatoes, unpeeled, boiled until tender, and halved
  • 8 ounces haricots verts, trimmed and left whole
  • 2 ripe medium-sized tomatoes, cut into 1/2-inch-thick slices
  • 4-6 hard-boiled eggs, peeled and halved
  • 1/2 cup Niçoise olives
  • 1/3 cup large caper berries, drained


For the vinaigrette :

Place all of the ingredients in the bowl of a food processor and process until the basil is finely chopped and the vinaigrette is well-blended. Transfer to a bowl and set aside.

For the grilled vegetables :

Preheat a gas grill on high heat or prepare a charcoal grill. Lightly brush the eggplant slices on both sides with olive oil. Season with salt, to taste, and grill until grill marks appear on all sides. Transfer to a tray and set aside.

Place the onion slices in a bowl. Add the vinegar and oil. Season with salt and pepper, to taste. Toss carefully, taking care not to break the slices apart, and transfer to a perforated stainless steel pan. Grill until charred. Transfer to a bowl and set aside.

For the salad :

Spread the baby arugula on a large serving platter. Top with the grilled eggplant, grilled onions, potatoes, haricots verts, tomatoes, eggs, olives, and caper berries. Serve with the vinaigrette on the side.

Recipe Details

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Servings: 4
Cuisine: French

Notes and Substitutions:

*Note: Make sure the slices stay attached together.

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