Greek Garden Nicoise Salad

by Mary Papoulias-Platis

Post image for Greek Garden Nicoise Salad

The Greek diet has always been represented by the seasonal fruits and vegetables from your family garden. And so is California!  I added a twist from the traditional French composed salad to a California Greek Garden Nicoise Salad. This late summer salad is a jubilee of fresh figs, ripe avocados, sun-kissed tomatoes, and my fresh catch from the sea, sardines.
Composed salads, are exactly that, planned ahead and skillfully laid out on a large platter. I can tell you anyone will enjoy selecting from these heart – healthy choices of seasonal fresh foods.
I had more fun with this recipe because of the colorful array of delectable California fruits, vegetables, farmer’s market ranch eggs, and wide selection of seafood available. And eating it… will  hit all your pleasures zones all at once. Nothing more needs to be served with this, except for a fresh loaf of bread.

I prefer using tuna, in olive oil such as Genova.

Or Tonnino Yellowfin in Olive Oil.


Greek Garden Nicoise Salad

Unique and so healthy, this salad will be enjoyed by all. It has all the seasonal fruits and vegetables your body craves.

Course Appetizer/Salad
Cuisine California Greek
Keyword dinner, garden, Greek, nicoise
Author Mary Papoulias-Platis


  • 2-3 bunches of your favorites lettuces
  • 1 bunch of arugula
  • 3 hard-cooked eggs, peeled
  • 2 cans of sardines or anchovies
  • 6 fresh figs, sliced in half
  • 2-3 fresh tomatoes, sliced
  • 1 bottle or can of artichoke hearts
  • 1 bunch of radishes
  • 2-3 zucchini, grilled
  • 1 cup of kalamata olives
  • 1 avocado, sliced
  • 1-2 cucumbers, sliced


  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1-2 cloves of garlic, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup mixed fresh herbs, finely chopped (basil, tarragon, parsley, dill)



  1. Place the eggs in water and bring the water to a boil.
  2. Turn off the heat and cover. Allow to sit for 30 minutes. Cool and peel..
  3. Mix and place all the lettuces in a large bowl.
  4. Mound the sardines in the middle of the salad.
  5. Add the vegetables one by one all around the salad.
  6. Cut eggs in half and place all around.
  7. Pour the dressing sparingly all over the salad or place on the side.


  1. Place the vinegar, mustard, garlic, salt and pepper in a mixing bowl.
  2. Whisk until blended.
  3. Whisk in the olive oil slowly in a stream until well incorporated.
  4. Add the chopped herbs and stir.
  5. Shake well before serving.
 Nicoise jpeg

Seasonal Salad Combinations
FALL: butternut squash, apples, root vegetables, olives, pumpkin, anchovies, grapes
WINTER: Greens : mustard, dandelions, spinach, feta, beets, peas, oranges, salmon
SPRING: Green beans, leeks, chard, bell peppers, asparagus, scallops, tuna

Stay Healthy , Eat Well!

© 2012 – 2022, Mary Papoulias-Platis. All rights reserved.

{ 3 comments… read them below or add one }

1 Cathy @ She Paused 4 Thought

That salad is so beautiful! It hit all my pleasure zones just looking at it. I can’t wait to try it.

2 Jeanette

I love the sardines, figs and artichoke hearts in your Greek salad!

3 Mary Papoulias-Platis

I little twist with local ingredients and Greek yummy food! Keep it simple!

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