Veggie niҫoise salad

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Veggie niҫoise salad

Serves 2 25 min
This is a vegetarian version of the Mediterranean summer classic. It uses capers in place of anchovies for saltiness – although you could use both.


  • 300g waxy potatoes, scrubbed clean and cut into chunks
  • olive oil
  • 1 garlic clove, crushed
  • 1 tsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 125g cherry tomatoes, halved
  • 150g French beans, topped and tailed
  • handful pitted black olives
  • 1 tbsp capers, rinsed and drained
  • 100g mixed salad leaves or crispy lettuce
  • 4 soft-boiled eggs, peeled and halved
  • small handful basil leaves
  • salt and pepper


Prep time: 10 min
Cooking time: 15 min
  • Step 1

    Cook the potatoes in boiling water until tender.
  • Step 2

    Make the dressing: in a large bowl, whisk 3 tbsp of olive oil, the garlic, mustard and vinegar. Season, taste and add a little more seasoning, vinegar or oil to taste.
  • Step 3

    Toss the potatoes, tomatoes, beans, olives and capers in the dressing.
  • Step 4

    Divide the salad leaves or lettuce between two serving plates or bowls. Share the dressed veg between them. Tuck the eggs in amongst the salad. Shred the basil leaves and scatter over to serve.
  • Step 5

    If you like, you can also add some finely sliced red onion, and some anchovies if not vegetarian.

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