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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.
Until now!
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.
Fire up the grill and take this classic French salad to the next level!
Ingredients
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!
Notes
Original Recipe by Big Flavors from a Tiny Kitchen - Ashley Covelli
Big Flavors Rating: 5 Stars
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