Go Back
Print

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

Ingredients

  • 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

Dressing

  • 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)

Instructions

Salad

  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.

Dressing

  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.