Summer Nicoise Salad with Grilled Fish is the kind of meal that captures everything joyful about warm-weather cooking: colorful, fresh, and absolutely satisfying. Imagine perfectly grilled, lemony fish nestled amid artful rows of tender potatoes, crisp green beans, juicy tomatoes, briny olives, all mingling over a bed of vibrant greens. A zesty vinaigrette brings it all together, tying each bite with that addictive combination of tangy, savory, and bright flavors. Whether you’re hosting friends or simply craving a revitalizing dinner, this salad transforms your summer table into a festive Mediterranean escape.

Summer Nicoise Salad with Grilled Fish Recipe - Recipe Image

Ingredients You’ll Need

What makes a Summer Nicoise Salad with Grilled Fish shine is the balance of simple, vibrant ingredients—each one offering something special, from color and crunch to deliciously layered flavors. Here’s what you’ll need, plus a little tip for every item.

Fish filets (salmon, black cod, rockfish, mahi mahi, halibut, bass, or tuna): Thicker, grill-friendly cuts stay juicy and tender; pick what looks freshest or what you love most.
Olive oil: High-quality olive oil brings richness to both the marinade and vinaigrette—taste matters!
Garlic, finely minced: Just a little fresh garlic goes a long way to add depth and aroma to the fish.
Whole grain mustard: Gives a zippy tang to both the marinade and the dressing.
Kosher salt and fresh ground pepper: Reliable staples that sharpen every flavor in the dish.
Lemon zest (plus extra for dressing): Fresh zest infuses both fish and salad with sunny citrus notes.
Cannellini beans (or 3 boiled eggs, halved): Pick beans for creaminess, or eggs for classic Nicoise style.
Baby new potatoes, halved and blanched: Tender potatoes soak up marinade and add heartiness to the salad.
Green beans, trimmed and blanched: Their crunch and vibrancy are must-haves for real Nicoise flair.
Kalamata or niçoise olives, sliced: Salty, briny, and bold, these pack in Mediterranean personality.
Capers, drained: For punchy little bursts of flavor in every mouthful.
Sliced roasted red bell pepper: Sweet, smoky notes elevate the salad’s flavor and color.
Greens (spinach or arugula): A peppery, sturdy bed holds up to the warm fish and tangy dressing.
Cherry tomatoes: Sweet and juicy, they offer a pop of summer in every bite.
Fresh lemon juice: Meyer lemon is especially wonderful—adds a mellow tartness to dressing and fish.
Red wine vinegar: Builds acidity and keeps the vinaigrette lively.
Extra-virgin olive oil: For the silkiest, most flavorful dressing possible.
Red onion, finely diced: Sharp and vibrant; a little sprinkle freshens up the whole salad.
Fresh thyme leaves or oregano: These herbs add a garden-fresh savory note; use whichever you love.
Italian parsley, chopped: A handful sprinkled overtop brings a flourish of freshness.
Whole grain mustard (again!): Essential for the vinaigrette’s signature Nicoise bite.
Kosher salt and black pepper: Used a touch more in the dressing to ensure all the veg sings.

How to Make Summer Nicoise Salad with Grilled Fish

Step 1: Marinate the Fish

Start your Summer Nicoise Salad with Grilled Fish journey by whisking together olive oil, freshly minced garlic, whole grain mustard, kosher salt, cracked black pepper, and a healthy dose of lemon zest in a medium bowl. Lay your fish filets in, turning gently to fully coat, and let them bathe in the marinade for at least half an hour—or, even better, overnight for maximum flavor permeation. The marinade not only infuses the fish with brightness and zing, but also keeps it moist and grill-ready.

Step 2: Blanch the Potatoes and Green Beans

Prepare a large pot of salted water, and drop in the halved baby potatoes. Cook just until they’re tender but not falling apart; remove with a slotted spoon and set aside to cool. Next, plunge the trimmed green beans into the same water for a quick dip—just a couple of minutes for color and crisp-tender texture. Chill them in an ice bath to lock in that vibrant green.

Step 3: Preheat the Grill

Fire up your grill to medium heat as the fish finishes marinating. If you’re using a charcoal grill, let the coals settle until they’re covered with white ash—perfect for even cooking without scorching that beautiful fish. Give the grates a good scrub and oil to prevent sticking.

Step 4: Make the Nicoise Dressing and Marinate the Veggies

In a medium bowl, whisk together lemon juice, lemon zest, red wine vinegar, extra-virgin olive oil, whole grain mustard, red onion, fresh thyme or oregano, Italian parsley, kosher salt, and a generous season of black pepper. Toss in the cannellini beans (or eggs), roasted red peppers, capers, and sliced olives; let it all marinate and absorb the vinaigrette while you grill. This step unites the briny, bright flavors that define a Summer Nicoise Salad with Grilled Fish.

Step 5: Grill the Fish

Carefully place the marinated fish fillets onto the preheated grill. After about 5 minutes, use a metal spatula to delicately flip them—if they stick, give them another minute or two. Lower the heat, move to a cooler spot, or even set fillets atop foil or lemon slices to finish cooking gently until they reach your ideal doneness. Remove from the grill and cover lightly with foil to keep them succulent.

Step 6: Assemble the Salad

Spread a generous bed of greens—spinach or arugula—on an oversized serving platter. Drizzle a bit of the vinaigrette from the marinated veggies over the greens to coat. Layer half the marinated vegetables, potatoes, and green beans overtop. Next, artistically arrange the grilled fish, followed by more potatoes and green beans if you have them. Nestle in the remaining veggies, scatter halved cherry tomatoes on top, and drizzle with additional dressing as you like.

Step 7: Finish and Serve

Give the entire Summer Nicoise Salad with Grilled Fish a bright squeeze of fresh lemon and a dusting of cracked black pepper. Every bite should sing with fresh, tangy, and herbaceous notes. Serve immediately, and watch as your guests swoon over every colorful forkful.

How to Serve Summer Nicoise Salad with Grilled Fish

Garnishes

A flourish of chopped Italian parsley, a sprinkle of fresh thyme leaves, and perhaps a few extra capers make this salad pop. For added brightness, finish with fresh lemon zest right before serving; it brings extra vibrancy and a beautiful visual touch to your Summer Nicoise Salad with Grilled Fish.

Side Dishes

Since the salad itself is hearty and well-rounded, keep sides simple—a crusty baguette or rustic loaf is perfect for mopping up leftover vinaigrette. If you want to round out the meal, try a chilled glass of Provence rosé and a bowl of juicy, in-season berries for dessert.

Creative Ways to Present

Presentation matters: Layer ingredients in artful rows over a wide platter for a dinner-party centerpiece, or assemble individual salad plates for a more elegant, personalized touch. For casual gatherings, serve family-style and let everyone build their own perfect bite of Summer Nicoise Salad with Grilled Fish!

Make Ahead and Storage

Storing Leftovers

Leftover Summer Nicoise Salad with Grilled Fish can be stored in an airtight container in the refrigerator for up to two days. Keep the vinaigrette separate if possible to prevent the greens from getting too soggy, and add extra dressing just before serving the leftovers.

Freezing

While the grilled fish itself can be frozen for up to a month, the salad components—especially the greens, tomatoes, and potatoes—don’t freeze well. For the best texture, only freeze the grilled fish, and prepare fresh salad ingredients whenever you’re ready to enjoy another round.

Reheating

To reheat the grilled fish, gently warm it in a low oven (300°F) for a few minutes, covered with foil to retain moisture. Avoid microwaving, which can make it rubbery. All other salad ingredients are best served cold or at room temperature—no reheating necessary.

FAQs

Can I substitute another protein for the grilled fish?

Absolutely! While Summer Nicoise Salad with Grilled Fish is delicious as written, grilled chicken, shrimp, or even tofu make excellent alternatives. Just adjust marinade times as needed and grill until your chosen protein is tender and flavorful.

Can I make the dressing ahead of time?

Yes, you can prepare the Nicoise dressing up to three days in advance and store it refrigerated in a sealed jar. Just give it a good shake or whisk before using, especially if the oil has separated.

What’s the best way to cook the potatoes and green beans?

Blanching is key: Cook potatoes until fork-tender and green beans just until they turn bright green and crisp-tender, then shock in ice water to stop the cooking and lock in their gorgeous color and texture.

Is there a vegan version of this dish?

Definitely! For a vegan Summer Nicoise Salad with Grilled Fish alternative, swap the fish for grilled tofu or hearty grilled vegetables such as eggplant or zucchini, and opt for cannellini beans instead of eggs to keep it plant-based and delicious.

How can I tell when the fish is done grilling?

Look for the fillets to turn opaque and flake easily when pierced with a fork—most cuts cook in about 8-10 minutes total, depending on thickness. If unsure, make a small cut in the center to check for doneness without overcooking.

Final Thoughts

If you’re craving a dish that brings summer sunshine straight to your table, you truly can’t go wrong with Summer Nicoise Salad with Grilled Fish. It’s fresh, festive, and feels like a treat, no matter the occasion. Give this recipe a try—you might discover a new favorite to share all season long!

Summer Nicoise Salad with Grilled Fish Recipe

★★★★★

5.2 from 16 reviews

Author: anna
Total Time: 45 minutes
Yield: 4–6 servings 1x
Diet: Gluten Free

Print Recipe

Description

A refreshing and vibrant Summer Nicoise Salad featuring grilled fish, perfect for a light and flavorful meal on warm days.

Instructions

Fish Marinade: Mix all marinade ingredients in a bowl. Coat fish with the marinade and let it marinate for at least 1/2 hour.
Blanch Potatoes and Green Beans: Cook and cool, then set aside.
Preheat Grill: Heat the grill to medium heat.
Make Nicoise Dressing: Combine all dressing ingredients in a bowl. Add beans, peppers, capers, and olives to marinate.
Grill Fish: Grill the marinated fish until cooked to desired doneness.
Assemble Salad: Arrange greens on a platter. Coat with dressing, add marinated vegetables, potatoes, green beans, and top with grilled fish.
Garnish and Serve: Add cherry tomatoes, remaining dressing, white beans, and peppers. Squeeze lemon over the fish and season with cracked pepper.

Notes

You can customize the salad by adding your favorite vegetables or herbs.
Adjust the seasoning and dressing according to your taste preferences.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: Approx. 380
Sugar: 4g
Sodium: 620mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 26g
Cholesterol: 60mg

Keywords: Summer, Salad, Nicoise, Fish, Grilled, Healthy