Probiotic Nicoise Salad

How to make a healthy Nicoise salad with fermented vegetables

5 from 1 reviews

This Nicoise salad is a delicious variation on the traditional dinner salad. Made with fermented vegetables, it’s a simple way to eat more probiotics!


Units Scale


  • 1 lb new potatoes
  • 4 large eggs
  • 2 Tbsp cider vinegar
  • 1/2 tsp of salt, to taste
  • 8 cherry tomatoes halved
  • 1 head lettuce
  • 1/4 cup Nicoise olives (optional)
  • 1 cup fermented green beans or other vegetables (see section above for options)


  • 1/4 cup cider vinegar
  • 2 Tbsp minced shallot
  • 2 Tbsp Dijon mustard
  • 1 Tbsp chopped fresh thyme
  • 3/4 cup extra-virgin olive oil
  • 1/4 tsp salt
  • Freshly ground pepper


  1. Wash the potatoes and the eggs. Place in a pot and cover with water. Bring to a boil. Reduce the heat and simmer for 10 minutes.
  2. Remove the eggs after 10 minutes and place them in cold water to cool down. Continue to boil the potatoes until they are fork-tender, around 5 more minutes.
  3. Toss the potatoes in cider vinegar and salt, to taste.
  4. Peel the eggs and slice them into quarters.
  5. Mix the salad dressing ingredients in a jar.
  6. Prepare the salads individually. Start with a bed of ripped lettuce, then top with the cherry tomatoes, fermented vegetables, olives, potatoes, and sliced eggs. The ingredients are enough for 4 small salads or 2 large salads.
  7. Drizzle the salad dressing on each of the salads and serve immediately.


  • Nicoise salad is traditionally served with fish. This can either be freshly poached fish or canned fish. I’ve left it out of this recipe because we typically eat vegetarian meals. However, feel free to add fish if you want.
  • I recommend serving the salad with homemade sourdough bread. It’s perfect for dipping in the extra dressing.

Keywords: probiotic, pickled, summer, picnic, barbecue, gluten free, 30 minutes or less, dinner, dairy free, nut free, grain free, sugar free, soy free