Vegan Niçoise Salad

My take on vegan Nicoise salad has baby potatoes, green beans, seared tofu instead of tuna, and a caper-shallot dressing. It’s summer in France, in a bowl.

There are so many theories and opinions on what belongs in a “traditional” Salade Niçoise and what doesn’t. According to David Lebovitz – who has written extensively on the topic and whom I trust blindly with all matters French – the classic ingredients of Nicoise are raw vegetables, either anchovies or canned tuna (not both), hard-boiled eggs, and olive oil.

But as these things go, a lot has happened since the late 19th century, when the salad first became a thing. In the last hundred-plus years, cooked vegetables (namely boiled potatoes and green beans), grilled [not canned] tuna, and a vinaigrette dressing have all made their way into this southern French staple.

The nicoise I personally fell in love with was from a local Brooklyn restaurant. It had all kinds of “inauthentic” ingredients, including snow peas, pickled cauliflower, and corn. I loved the mish-mash of different textures and flavors, all brought together by a tangy vinaigrette. And then there was the first vegan version I tried while shooting Lisa Dawn Angerame’s book Wait, That’s Vegan?!. Hers had tofu instead of tuna and it really hit the spot.

My vegan nicoise salad – which is not at all traditional – is quite similar to Lisa’s and what, to me, feels like summer in a bowl. It’s got just enough heft to feel like a complete meal and not a side, but since most of the ingredients are at room temp, it’s light enough to enjoy even on the hottest of summer nights.

What Is Nicoise Salad

“Niçoise” (pronounced knee-swaz) means “of Nice” in French. It’s a classic dish from this coastal French city designed to showcase the region’s local ingredients: tomatoes, fresh greens, and seafood. Traditionally, it’s a cold, light salad, meant to be enjoyed on a hot summer day. Think après-beach vibes with Mediterranean views.

What’s In This Vegan Version

My version of nicoise has three cooked elements: boiled baby potatoes, green beans, and seared tofu. The rest of the salad is rounded out with cherry tomatoes, olives, jarred roasted red peppers, and a caper-shallot vinaigrette. The tofu replaces the protein element of tuna and hard-boiled eggs, while the capers lend the salty bite traditionally provided by anchovies.

Key Ingredients + Substitutions

• Potatoes: If all you have are regular-size potatoes (not baby ones), cut them into 1-inch chunks first, then cook the same way as instructed below.
• Tofu: If you’re avoiding soy, replace the seared tofu with crispy chickpeas or marinated white beans.
• Jarred Peppers: If you have marinated artichokes or hearts of palm, you can use them as a sub.
• Olives: I love the richness of kalamata, but you can use any pitted olives you have. For the freshest olives, look for them in the cold buffet or refrigerated section of your supermarket. Avoid the canned variety if possible.
• Capers: replace the saltiness of anchovies. Don’t skip them!
• Shallot: If you don’t have one, sub with finely diced red onion.
• Other veggies… Apart from raw tomatoes, feel free to toss in some cucumbers, bell peppers, fresh snap peas, and/or thinly sliced radishes.

How to Make Vegan Nicoise Salad

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Cook the Tofu

Start by pressing your tofu (instructions in the recipe card below) to eliminate excess moisture and help you achieve the crispiest results. Then cut into slabs, season with salt, pepper, and garlic powder, and cook until brown on both sides. For the crispiest edges, use a generous amount of oil and resist the urge to move/flip the tofu until it’s 100% ready.

Step 2: Boil the Potatoes and Green Beans

Place the potatoes in a pot with salt and water. Cover with a lid, bring to a boil, then reduce the heat to low, and simmer gently until tender (~12 minutes); watch them carefully at the end – you don’t want them to overcook.

When the potatoes are almost done, add the green beans to the pot. Cook just until they’re bright green, about 4 minutes, then immediately pull them out with tongs into a colander and run under cold water. The cooked beans should be crunchy, not limp.

(I like to cook these in the same pot to avoid dirtying extra dishes. It’s easy because the string beans float on the top anyway, while the potatoes stay at the bottom. If you don’t like this method, cook the beans in a separate pot of salted boiling water instead.)

Step 3: Make the Dressing

In a small bowl, whisk together the vinegar, oil, mustard, salt, and pepper. Then stir in the capers and shallots.

Step 4: Assemble the Salad

Divide the ingredients among 4 bowls and drizzle with the dressing. Alternatively, arrange everything on a large platter and serve family-style.

Make-Ahead Info

This vegetarian nicoise can be prepped in advance. The tofu, potatoes, and green beans can all be cooked, cooled, and stored in an airtight container in the fridge for up to 4 days. (You can warm them up before eating or just eat ‘em cold!) The dressing can also be made in advance and kept for up to 10 days in the fridge. Refrain from cutting up any raw vegetables (like tomatoes) too long in advance; they will lose their flavor.

More Summer Favorites…

• French-Inspired Potato Salad
• Soba Noodle Bowl with Tofu
• Vegan Poke Bowl with Zucchini
• Air Fryer Zucchini Fries

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.