Roasted Tomato Salad Nicoise Recipe

Roasted Tomato Salad Nicoise Recipe

We have loads of tomatoes all different shapes, sizes, flavours and colours and this salad puts some of them to good use. This is our farm version of the traditional salad nicoise. We grow just about all the ingredients called for in this salad which helps put a dint in our harvest. Just about the only thing we have to buy is the tuna and onions.

The end of spring boasts a healthy harvest in any garden and using all your produce in a meal is really rewarding. Our version of salad nicoise keeps quite well and can be easily packed for lunches. It’s up to you when you put the dressing on either just before serving or mix it up before taking it for lunch.

This is a super easy meal to make and you can substitute any of the veggies for what you have in the garden as the dressing really pulls everything together with the tomatoes. Have a play with your harvest.

What do you have loads of at the moment in the garden?


Roasted Tomato Salad Nicoise Recipe
Prep time
Cook time
Total time
Recipe type: salad
Serves: 6
  • 1.2 kg of tomatoes
  • 8 cloves of garlic
  • 2 tbsp capers, washed
  • 2 tbsp parsley, roughly chopped
  • 4 tbsp olive oil
  • Salt and pepper
  • 150gm green beans, blanched
  • 250gm tinned tuna, drained and flaked
  • 3 soft boiled eggs, halved
  • Olives (optional)
  • Dressing
  • 1 small red onion
  • 1 lemon, juiced
  • 6 tbsp olive oil
  • 2 tbsp parsley, finely chopped
  • Salt and pepper
  1. Preheat your oven to 180’c. Cut the tomatoes into halves or quarters depending on their size and place them face up in to a baking tray. Scatter the garlic cloves, capers, chopped parsley and drizzle with olive oil over the top. Season with a little salt and pepper and bake for 40 minutes. Allow to cool.
  2. DRESSING: place the onions into a small bowl and add the lemon juice, olive oil, parsley and season with salt and pepper.
  3. Assemble the salad on to a large platter placing the tomatoes at the bottom, adding the beans, flaked tuna, boiled eggs, olives and drizzle the dressing over.
  4. Serve with some bread of your choice.


Share on facebook
Share on google
Share on twitter
Share on linkedin
Share on pinterest
Lizzie Moult

Lizzie Moult

Planning, cooking, chasing kids & running an online business; it might seem like there is a lot going on. Yet Lizzie is all about living simply and creating a flexible lifestyle that enables plenty of travel, adventure and quality time. A lifestyle writer and photographer for over 10 years for numerous publications, working online for over 14 years Lizzie also works as a mentor for women who are looking to create and live a life with passion & purpose at

8 Responses

  1. This looks awesome Liz! Have to admit, we’ve never actually added eggs to salad before. I know right! We’re big egg eaters yet we’ve never tried that, weird for sure!

    So we’ll definitely have to give this a go, thanks for posting!

  2. YUM! i want some now!
    lizzy, we are months away from beans and tomatoes here in hobart… sob … i have never tried a nicoise salad but everytime i see one, i think i must, because they look so colourful and fresh and crunchily delicious. thanks for making me hungry!

Leave a Reply

Your email address will not be published. Required fields are marked *