Sunday Salad: A French Niçoise Gets a California Makeover

This vibrant summer salad goes veg-forward - without compromising on flavor

Inspired by the French bistro classic, this Cali-style Niçoise skips the tuna and salmon in favor of an unexpected vegetarian swap: homemade marinated goat cheese. The switch from tuna or salmon to a tangy, creamy cheese doesn’t feel like a compromise; it’s a refreshingly new way to enjoy an iconic composed salad.

We believe the best meals start at the farmers’ market, and this recipe makes the most of what’s in season with crisp lettuce, just-tender green beans, sweet-tangy cherry tomatoes, and irresistible baby potatoes (any variety will do, although waxy ones hold their shape better). Arranged in neat, generous piles, it’s the kind of dish that turns heads and invites compliments — as wholesome as it is picture perfect.

Instead of traditional Niçoise olives, we’re using buttery, meaty Castelvetranos. We can’t help but grab them whenever we spot them at the grocery store. Don’t see them at your market? No problem, use your favorite olive variety in their place. Bring everything together with the bright vinaigrette that comes together in minutes, and enhances every single ingredient’s vibrancy.

Arranged in colorful rows, this salad looks elegant, embraces the produce of summer, and couldn’t be easier to prepare ahead of time. Whether you’re hosting a lunch, packing a picnic, or just treating yourself, this salad is ready for the spotlight.

RECIPE: Golden State Niçoise Salad

Serves 4, double the recipe as needed

Active time: about 1 hour
Chilling time: 4 hours

For the marinated goat cheese:
4 oz chèvre (goat cheese), or substitute with feta for a tangier version
5 whole peppercorns
3 springs of fresh thyme, cut in half
1-2 cloves of garlic, minced
4 oz good quality extra-virgin olive oil

For the vinaigrette:
1 small shallot
1 clove of garlic
2 Tbsps (2 oz) dijon mustard
1 Tbsp (1 oz) maple syrup
2 Tbsp (2 oz) Champagne vinegar
3 Tbsps (3 oz) neutral oil, like avocado or vegetable oil
2 Tbsps (2 oz) best quality extra-virgin olive oil
1/2 tsp kosher salt
several grinds of black pepper

For the salad:
3 eggs
1/2 lb green beans, about 2 cups
1/2 lb baby potatoes of roughly the same size (waxy varieties are best), about 2-3 medium
1/2 lb cherry tomatoes, about 2 cups
8-10 cups of crisp salad greens of your choice, about 1 large head
2 cups Castelvetrano olives, or your favorite olives

Directions:
Marinate the goat cheese: Cut goat cheese into small, bite-sized pieces; it’s easier to cut when it is well-chilled. Add the goat cheese, peppercorns, thyme and garlic to a clean jar or resealable container along with a pinch of salt, and then cover the cheese with olive oil. Seal with lid, then gently rotate the jar to gently mix without breaking up the cheese. Allow to marinate at least 4 hours in the fridge before serving to allow the flavors to develop. Marinated goat cheese will keep for up to a week in your fridge.

Make the vinaigrette: To a blender or food processor, add the shallot, garlic, maple syrup, and champagne vinegar; process until smooth. Add neutral oil, olive oil, salt and pepper and process until very creamy and smooth. Transfer to a clean jar or container and label. Vinaigrette will keep at least 2 weeks in your fridge.

Prep the greens: Wash and dry greens using your favorite method, then tear into bite-sized pieces, discarding any discolored or unsavory bits as you go. Kari sets clean greens on cloth towels on the kitchen counter to dry for a bit, then transfers them to a clean towel and loosely ties it before storing in the fridge. Sonya uses a salad spinner. There are many ways to wash and clean greens, so do what feels good to you!

Cook the eggs: Fill a small sauce pan with water and set over high heat to boil. Lower the heat to medium low and (very) carefully add each egg with a slotted spoon. Set a timer for 11 minutes. Drain the eggs and reserve while you cook the beans and potatoes.

Cook the beans and potatoes: Set a medium/large pot of water over high heat and cover with a lid. While waiting for the water to boil, prep green beans by snapping off the stem end. Prepare an ice bath by filling a medium bowl with ice and water. Add whole green beans to boiling water, along with a generous pinch or two of salt, and cook until bright green but still crisp tender, checking at the 3 minute mark for doneness. Skinny beans (like the traditional haricot vert) will cook quickly, while thicker beans will take longer. Once beans are cooked, remove from the water with tongs and immediately plunge into the ice bath to stop the cooking.

Add potatoes to the same pot of boiling water. Cook until tender but still intact; they’re done when a fork or paring knife will easily pierce through the largest potato. Reduce the heat if the water is boiling too rapidly to ensure that the potatoes remain whole. Once cooked, drain then rinse liberally with cold water to halt the cooking.

Prep remaining ingredients: Rinse cherry tomatoes, and cut in half. Drain olives. Cut potatoes in half or quarters. Cut green beans into bite-sized pieces, if desired. Peel each egg and rinse away any tiny shell pieces, then cut in half or quarters.

Assemble salad and serve:Add about 6 tablespoons of vinaigrette to a small bowl, then whisk in 1–2 tablespoons of warm water to thin it slightly. Mound the greens onto a sheet pan, shallow bowl, or small platter and lightly dress with some of the thinned vinaigrette. Arrange the eggs, cherry tomatoes, green beans, potatoes and olives in neat, ingredient-specific piles on top of the greens. Take care to salt and pepper the eggs. Drizzle a bit more vinaigrette on the tomatoes and greens beans. Use a fork to gently lift the goat cheese from the oil and arrange in one location on the salad (or serve separately if you prefer).

Allow guests to serve themselves, adding more vinaigrette as desired. If your olives still have pits, give guests a heads-up (we prefer the flavor of olives with pits, but use pitted if that’s your preference).

To make this in advance: Washed greens and prepped vegetables are best eaten within 2 days. Store components in separate containers. For the best flavor, let everything come to room temperature for 15–30 minutes before serving.

PS: Don’t toss that flavorful olive oil from the marinated goat cheese! Drizzle it over cherry tomatoes or cucumber for a quick snack, or use it as a dip for crusty bread. Yum!

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