Niçoise Salad {and herb vinaigrette}

Here's a flavorful medley of veggies and protein that comes together as a Niçoise salad, building on my quick and easy version that I posted a few years ago.

Most of the ingredients can be made a few days ahead or the entire meal can be made ahead and stored in the refrigerator up to 8 hours before serving. You can prepare it in the morning, cover it, and then serve it later that day. It's ideal on warm summer days or evenings but any time will work. Serve it chilled or at room temperature when it's warm outside or serve it warm when it's cooler.

My photo is from a dinner I made recently for two friends (so only three portions) however the recipe is for four servings. I couldn't find Niçoise olives so I added store-bought grilled marinated artichokes instead. If you want to make them, lightly coat fresh or frozen artichokes with high heat oil and place them on a grill. Cook until soft and then mix them with some of the herb dressing and set aside or store in the refrigerator until ready to serve.

If you're not eating potatoes sub with roasted radishes. And of course, feel free to replace ingredients with some of your favorite grilled or roasted veggies and protein. Enjoy!

Ingredients in this salad

• Blanched green beans
• Roasted cherry tomatoes
• Niçoise olives
• Sliced Persian cucumbers
• Hard boiled eggs
• Poached salmon fillets
• Roasted Yukon creamer potatoes (or sub with roasted radishes)
• Herb dressing