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Mediterranean salad

  • 5-6
Mediterranean salad

This is a retake on my old favourite, salad nicoise. Layer the ingredients on a large platter, drizzle with the wonderful green dressing and present to your admiring guests or family. Despite the simplicity, it never fails to delight.


  • 600 grams baby new potatoes, well washed
  • 1 cos lettuce
  • 200 grams green beans or snowpeas, trimmed
  • 1 smoked chicken
  • 4 large ripe tomatoes, sliced
  • 4 hard-boiled eggs, peeled and quartered
  • ½ cup black olives
  • 1-2 tablespoons capers, drained


  • 50 gram can anchovies, drained
  • 1 clove garlic, peeled
  • ½ cup fresh basil leaves
  • ½ cup olive oil, extra virgin is nice here
  • ¼ cup fresh picked parsley leaves
  • 1 tablespoon white wine vinegar
  • freshly ground black pepper


  1. Cook the potatoes in boiling salted water until tender. Drain, cool in cold water. Drain well and slice.
  2. Wash cos lettuce, drain well and dry on paper towels or on a clean tea towel.
  3. Blanch the beans or snowpeas in boiling salted water for 2-3 minutes. Drain and refresh in cold water and dry on paper towels or a clean tea towel.
  4. Remove skin from the chicken and shred the meat into 2-3cm pieces.
  5. On a big platter, arrange layers of lettuce leaves, sliced potato, green beans, tomato slices, smoked chicken and quarters or hard-boiled eggs. Scatter with olives and capers.
  6. Make the dressing by processing all the ingredients until smooth in a food processor or blender. Drizzle dressing over salad and serve immediately.

Cooks Tips

- Smoked chickens make great summer picnic or easy meal options. Refrigerate the vacuum packs up to the use-by date.

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