Thanks to Genova for sponsoring this post. Genova provided me with product for the purpose of this post, as well as compensation for my time. As always, all opinions are 100% my own. Thank you for supporting the brands that keep me creative in my tiny kitchen!
Fire up the grill and take this classic French salad to the next level!
Have you ever had a Niçoise Salad? They always look so beautifully composed and elegant, and it’s a nice change of pace from lettuce-based salads. They take a bit of effort to put together since you have to cook a few different vegetables and hard boil eggs, so I’ve never taken the time to make one at home.
You may remember this Tuna and Orzo Lettuce Wraps with Parsley-Caper Vinaigrette recipe that I posted last year. That was my first introduction to the fabulous tuna from Genova, and I’ve been a total fangirl ever since!
The quality of their tuna (and the olive oil it’s packed in!) is incredible. It really opened my eyes to how beautifully mild canned tuna can be, which makes it a perfect canvas for so many different flavor profiles.
It’s now available in Albacore Tuna in Olive Oil and Yellowfin Tuna in Olive Oil varieties, and can be found at your local Walmart.
Big Flavors readers can snag a coupon for $1 off a 5 ounce can here!
My husband usually handles all things grill related, but I’ve been firing it up more and more myself lately (remember these Garlicky Beer + Tarragon Steamed Mussels?).
So instead of blanching beans and boiling potatoes, I decided to add a little extra flavor by grilling them! And I absolutely adore grilled tomatoes, so I popped those on the grill, too. I added the potatoes first since they take the longest to cook, but you can pop the veggies all on at the same time if you like – just take them off and pop ’em into a bowl as they finish cooking.
Grilling these veggies is easiest using a vegetable grill pan – it’ll keep them from falling between the grill grates and into the grill. It’s one of our must-have grilling accessories!
As the veggies came off the grill, I tossed them in a little bit of vinaigrette so they’d absorb more flavor and be lightly dressed before making their way onto the flatbread.
I used a mix of red, yellow and purple new potatoes as well as multi-colored tomatoes. I wasn’t able to track down any Niçoise olives, so I used a mix of pitted olives, which worked out just perfectly. If the olives you get are really large, feel free to halve or quarter them.
You can pile the veggies on the bread however you like – this dish is so colorful that it’ll look great no matter what way you arrange it. I liked smushing a few tomatoes down on the grilled naan to get ’em a little saucy before piling on the rest of the toppings.
A little extra drizzle of vinaigrette at the end and you’re ready to dive in!
I served this as dinner for myself and my husband. We had 2 each, and it was the perfect amount. I’m sure it’d work on a larger flatbread or naan, but these mini ones were just too adorable.
This would be great as an appetizer as well, and would easily scale up for a crowd.
We really, really enjoyed this meal. It was light, fresh, healthy and fun. My husband isn’t even super into olives, and he absolutely loved this meal.
Note: This post includes affiliate links for items that I genuinely enjoy. Big Flavors will receive a tiny commission from purchases made through affiliate links on this site at no added cost to you. This allows us to cover site-related expenses and helps to keep us cooking up a storm!