Grilled Niçoise Salad Flatbreads
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Fire up the grill and take this classic French salad to the next level! A colorful array of grilled veggies are piled onto grilled flatbread and a topped with a tangy homemade vinaigrette.
Have you ever had a Niçoise salad? It’s a beautifully composed, elegant dish that’s a nice change of pace from standard 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. I thought the task was too daunting to bother with at home until grilling season rolled around.
I thought it would be fun to grill all of the components of a Niçoise salad and present them atop grilled flatbreads.
Mini naan bread provides the perfect, single serving base for these beauties.
You may remember this Tuna and Orzo Lettuce Wraps with Parsley-Caper Vinaigrette recipe that I posted a while back. 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?). And this dish got me excited to grill again!
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 you could easily scale it 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.
Looking for more pizza and flatbread favorites? Check out these 5-star recipes:
- Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic
- Spicy Italian Sausage and Peppers Pizza
- Deep Dish Southwest Salad Pizza
- Maple Roasted Butternut Squash Pizza with Brussels Sprouts, Bacon + Pomegranate
- Falafel-Spiced Chickpea Flatbreads
- Charred Veggie Ciabatta Pizza with Crispy Fried Eggs + Parmesan
- Bacon and Caramelized Onion Jam Naan Pizza with Gorgonzola and Apples
- Garlicky Cilantro Naan
Grilled Niçoise Salad Flatbreads
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 Appetizer Servings or 2 Main Course Servings 1x
- Category: Flatbread
- Method: Grilling
- Cuisine: French
Description
Fire up the grill and take this classic French salad to the next level! A colorful array of grilled veggies are piled onto grilled flatbread and a topped with a tangy homemade vinaigrette.
Ingredients
For the Vinaigrette:
- 1 tablespoon minced shallots
- 1 tablespoon minced fresh tarragon
- 1 tablespoon minced fresh flat-leaf parsley
- 1 tablespoon minced fresh chives
- 2 tablespoons white wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/3 cup extra-virgin olive oil
For the Grill:
- 6 ounces new potatoes, quartered
- 2 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly cracked black pepper, divided
- 6 ounces grape tomatoes
- 3 ounces haricot verts
- Store bought naan or flatbread (I used 4 mini naan)
For Serving:
- 1 (4-ounce) can Genova Albacore Tuna in Olive Oil, drained
- 2 hard-boiled eggs, peeled and sliced
- 1/4 cup Niçoise olives, pitted
- Freshly cracked black pepper
Instructions
- Make the Vinaigrette: In a medium bowl, whisk together vinaigrette ingredients (shallots through extra-virgin olive oil).
- Preheat grill to medium heat (about 400 degrees). If you have a vegetable grill pan, place it on the grill grates while preheating.
- Place potatoes in a large bowl. Add 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper and toss well to coat. Pour the potatoes out onto the grill pan, close the grill lid and cook until they start to brown, about 2-4 minutes. While they’re cooking, place the tomatoes and haricot verts in the bowl that the potatoes were in. Add remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper and toss well to coat.
- Flip the potatoes and push to one side of the tray. Pour the tomatoes and haricot verts onto the other side of the tray. Close the grill lid and continue to cook, flipping the veggies occasionally, until charred and cooked through.
- While the veggies are cooking, put 1/4 cup of the vinaigrette into the bowl that the veggies were in. As the veggies finish cooking, place them into the bowl and toss to coat (I ended up taking the tomatoes and haricot verts off earlier than the potatoes since they cooked quicker).
- When veggies are done, warm both sides of the naan on the grill and remove to a platter.
- To assemble, divide grilled veggies and tuna evenly between the naan. Top with hard-boiled egg slices and olives. Add a few grinds of black pepper, drizzle with additional dressing and enjoy!
Nutrition
- Serving Size:
- Calories: 404
- Sugar: 2.7 g
- Sodium: 539.1 mg
- Fat: 32.8 g
- Saturated Fat: 5.4 g
- Carbohydrates: 12.1 g
- Fiber: 2.8 g
- Protein: 16.8 g
- Cholesterol: 106.8 mg
Keywords: grilled salad, tuna nicoise, grilled flatbread
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
16 Comments
Sophia Del Gigante
Love this play on a classic Nicoise salad!! Perfect on a flatbread! LOVE!
Heather S-G
This flatbread looks amazing, I’d do anything to have one in front of me right now!
The Wimpy Vegetarian
What a fantastic idea for flatbreads! Really really genius.
Allie R Taylor
Hi Ashley – Love this salad! The tuna looks great and those grilled veggies are gorgeous. I love grilled veggies, and I keep telling myself I’ll get one of those grilling baskets, but I still haven’t. THIS SUMMER!!!
Rossana Velasco
I love flatbreads and this is such a tasty, flavor-oozing topping you got! This is a perfect light lunch or appetizer, but I will actually take it any time of day.
Veena Azmanov
Oh this would be such a treat on a hot summer day. I love BBQ and these grilled naans with a salad would be perfect for me. Light and refreshing. Saving this for later. Love the flavors.
Paige
Wow..these look so fresh and I love the flavors you have going on here…what a great idea for the grill too!
prasanna hede
I love flatbread and this recipe looks so flavorful and perfect for summer !
Sam | Ahead of Thyme
Flatbreads are kind of my summer meal! This looks amazing! I love the flavour combinations. Yum!
Marisa Franca
You don’t have to sell me on the Genova brand. We’ve been buying it for years. We were first introduced to it at Costco in Florida. We were heartbroken when they stopped handling. They brought it back again and we were thrilled. I wish all of the Costco carried it because we eat tonno a lot and frankly we prefer it in olive oil.
Carrie Ditton
What a perfect summertime dinner! This is a perfect flavor combination in a light and refreshing meal!
Sri Mallya
This is so creative. Looks so colorful and flavorful. Cant wait to try this out.
Vanessa Price
A long time ago, I use to make myself nicoise salads to take to work with me for lunch. This looks so delicious! I must try it.
Amanda Mason
This looks amazing…especially that vinaigrette. Every single one of those ingredients are my favorite…especially the dijon! I’m printing this out now so I can make it soon. Perfect for lunches!!
Michelle
Wow I have never had nicoise salad, sounds very flavorful and perfect for a brunch.
Sara
Your photos are fabulous! Despite the fact that I just had dinner, I am imagining how great this would taste! These flatbreads would be great for a garden party meal!