Greek Salad Nicoise Recipe

Name: Greek Salad Nicoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 yellow peppers; 1 small fennel bulb; 2 eggs, cooked,peeled and sliced into wedges; 4 tomatoes (vine-ripened are best); 1 head soft lettuce, torn into bite-sized pieces (not iceberg); 1 can anchovies in oil, drained; 2 shallots, finely chopped; basil leaves, to serve; 3 tablespoons small black olives; For the dressing; 75 g feta, drained; 100 ml olive oil; 3 -5 sprigs fresh oregano, leaves finely chopped; 1 lemon, juiced; 2 tablespoons sherry wine vinegar or 2 tablespoons balsamic vinegar; salt & freshly ground black pepper, to taste

Servings: persons

2 yellow peppers
1 small fennel bulb
2 eggs, cooked,peeled and sliced into wedges
4 tomatoes (vine-ripened are best)
1 head soft lettuce, torn into bite-sized pieces (not iceberg)
1 can anchovies in oil, drained
2 shallots, finely chopped
basil leaves, to serve
3 tablespoons small black olives
For the dressing
75 g feta, drained
100 ml olive oil
3 -5 sprigs fresh oregano, leaves finely chopped
1 lemon, juiced
2 tablespoons sherry wine vinegar or 2 tablespoons balsamic vinegar
salt & freshly ground black pepper, to taste

1
Blacken the peppers over a flame or in your oven.
2
When the skin starts to blister, cool a little before wrapping in plastic or putting in a paper bag for about 10 minutes.
3
This allows the pepper to sweat and makes the skin easy to remove.
4
Peel and then slice into thin strips, removing the seeds and inner white membrane.
5
Put the peppers on a plate, season with a bit of olive oil and set aside.
6
Trim and thinly slice the fennel before putting in a bowl of chilled water until ready to use.
7
Slice the tomatoes, remove the seeds, season with a bit of salt and drain on a plate.
8
Make the dressing by crushing the feta in a bowl and then mixing with olive oil, oregano, lemon juice and sherry or vinegar.
9
Assemble on a big platter or six individual plates.
10
Drizzle the dressing over the leaves, eggs and vegetables.
11
Snip over the basil, sprinkle on some olives and serve.

1497

kcal

Calories

137

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 yellow peppers, 1 small fennel bulb, 2 eggs, cooked,peeled and sliced into wedges, 4 tomatoes (vine-ripened are best), and more.

Yes, Greek Salad Nicoise falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Greek Salad Nicoise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions