Roasted tomato niçoise salad recipe image

Print Roasted tomato niçoise salad

This is a substantial, flavour-packed French summer classic, with the roasted cherry tomatoes add extra intensity. There's no tuna in this own so it's good for vegetarians. This fabulous salad makes a complete and nutritious lunch or dinner on it's own. It's specially good eaten outdoors on a hot day.

Ingredients

  • 250g cherry tomatoes, halved
  • A few marjoram or oregano leaves
  • 2 tsp caster sugar
  • 6 tbsp olive oil
  • ½ red onion, finely chopped
  • 2 tbsp red wine vinegar
  • 4 eggs
  • 700g new potatoes, halved or quartered if large
  • 250g green beans, topped, tailed & cut into thirds
  • 1 garlic clove, finely chopped
  • 2 tsp Dijon mustard
  • Juice of ½ lemon
  • 200g mixed salad leaves
  • 20 pitted black olives
  • 2 tbsp capers (if in brine, soak in cold water for 10 mins, then drain)
  • Handful fresh basil leaves
  • Salt & pepper

Method

  1. Preheat oven to 180°C/Gas 4. Lay the tomatoes on a non-stick baking tray or a tray lined with baking parchment. Sprinkle over the marjoram or oregano leaves, 1 teaspoon of sugar and a little salt and pepper.
  2. Drizzle with 2 tablespoons of olive oil. Roast for 30 minutes. Remove from the oven and leave to cool.
  3. While the tomatoes are roasting, put the onion in a bowl with the other teaspoon of sugar and 2 tablespoons of vinegar and leave to marinate for 20 minutes.
  4. Boil the eggs for 6-8 minutes, depending whether you prefer a soft or harder yolk. Drain, pop in a bowl of cold water and leave to cool.
  5. Boil the potatoes in salted water for 12-15 minutes until tender, then drain.
  6. Boil or steam the beans for 5 minutes. Refresh in cold water, then drain again.
  7. Make the dressing: Whisk the marinated onion with the rest of the oil, garlic, mustard and lemon juice. Season.
  8. Arrange the salad leaves, potatoes, tomatoes, beans, olives and capers on a large plate. Peel the eggs, cut into quarters and tuck them in around the salad. Drizzle over the dressing and scatter over the basil to serve.
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