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Niçoise Salad with Grilled Vegetables and Basil-Mustard Vinaigrette


Niçoise Salad with Grilled Vegetables and Basil-Mustard Vinaigrette

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.


*Note: Make sure the slices stay attached together.


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 Pound 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.

Nutritional Facts
Calories Per Serving590
Total Fat37g57%
Vitamin A133µg15%
Vitamin B120.6µg9.3%
Vitamin B60.7mg37.1%
Vitamin C39mg65%
Vitamin D1µgN/A
Vitamin E6mg31%
Vitamin K60µg75%
Folate (food)135µgN/A
Folate equivalent (total)135µg34%
Niacin (B3)4mg21%
Riboflavin (B2)0.5mg27.9%
Thiamin (B1)0.3mg23.3%