Must Try

nicoise salad
Nicoise salad

When I first thought of this series, I immediately knew I had to include Tiffany.  She has food photography skills I could only wish for and a knack for pulling together inspiring and beautiful images on a daily basis.  If you need a weeknight recipe (like the one below) or a twist on classic chocolate chip cookies or just some good old fashioned inspiration head on over to Savor Home.  For now, see below.

Hi there! I’m Tiffany from Savor Home. I am so happy to be here filling in for Julie. I love her blog and adore her creativity! I am a huge foodie, so I especially love her recipes. I’m the girl who just learned how to really cook things other than scrambled eggs and pasta about five years ago. I would watch hours of Food Network and then go get takeout. That was me. But that has changed and I now find cooking to be incredibly relaxing…
I like fresh food that is easy to make, so in the summer I am a sucker for a good salad made with really fresh farmstand vegetables. My dijon niçoise salad is one of favorites and I thought I would share it with you today!
nicoise salad
Nicoise salad

See below for ingredients and recipe…
Niçoise salads can be made a ton of different ways. I am a huge believer in making recipes your own, so I use the basics and add whatever else I am in the mood for. That is what makes cooking fun in my book…

nicoise salad
Nicoise salad
Here is what you need and what to do:


  • Mixed greens
  • 1 lb of baby yukon gold potatoes
  •  2 teaspoons of kosher salt
  • 1/2 pound of fresh green beans, halved and trimmed
  • 1 pint of cherry tomatoes, halved
  • toasted walnuts, to taste
  • crumbled feta cheese, to taste


  • 1 1/2 teaspoons of country dijon mustard
  • 3 tablespoons of extra virgin olive oil
  • 4 teaspoons of red wine vinegar
  • a pinch of kosher salt
  • freshly ground black pepper, to taste
Rinse the potatoes and add the them to a large pot. Add enough water to cover the them. Add the salt and bring the water to a boil. Boil them for about 12 minutes or until fork tender. Remove the potatoes with a strainer and into a large bowl to cool. Add the green beans to the boiling water and blanch them for 1 to 2 minutes. Add them to a strainer and run them under cold water to stop the cooking. This keeps them really green and pretty. Once the potatoes are cooled, cut them in half.
Add the mixed greens to a large bowl. Top them with the vegetables, walnuts and cheese. Add the ingredients for the dressing to a small jar. Make sure the lid is on tight and shake it until everything is incorporated. If you don’t have a jar, add the ingredients to a small bowl and whisk everything together. Drizzle the dressing on the salad, toss and enjoy!
Add more or less of the ingredients based on what your taste buds require and on the number of people in your party. Let me know if you make it! Thanks so much for having me today Julie!

Thank you again Tiffany for a delicious take on one of of my favorite salads!  

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