So, you’ve got your Salad Nicoise all ready, but what’s the perfect partner for this classic French dish? We’ve pondered it too!
Sometimes a side of zesty lemon gives it just the kick, or maybe even a crusty slice of baguette. We all know there’s nothing like the thrill of trying out new pairings.
It could transform dinner time! Trust us; we’ve tested these combos ourselves and found some winners. Expect to broaden your dining horizons with fresh options.
We’re talking dishes like charred asparagus or even roasted potatoes. Ready to mix things up around the dinner table?
We’ve got thirteen tasty sidekicks that just might become your new go-to favorites. Let’s jump into these mouthwatering matches!
Top 13 Side Dishes for Salad Nicoise
Here are our top 13 recommended side dishes for your Salad Nicoise:
Dish | Main Ingredients | Flavor | Difficulty | Time |
Grilled Sea Bass | Sea bass, lemon, herbs | Light, citrusy | Medium | 20 mins |
Lemon Butter Shrimp | Shrimp, lemon, butter | Buttery, zesty | Easy | 15 mins |
Herbed Couscous | Couscous, herbs, olive oil | Fresh, savory | Easy | 15 mins |
Garlic Roasted Potatoes | Potatoes, garlic, olive oil | Crispy, savory | Easy | 30 mins |
Ratatouille | Zucchini, eggplant, tomatoes | Earthy, rich | Medium | 40 mins |
Crusty Baguette with Olive Tapenade | Baguette, olives, capers | Tangy, salty | Easy | 10 mins |
Stuffed Tomatoes Provençale | Tomatoes, herbs, breadcrumbs | Savory, herbaceous | Medium | 35 mins |
Quinoa with Roasted Vegetables | Quinoa, zucchini, peppers | Nutty, fresh | Easy | 25 mins |
Chilled Gazpacho | Tomatoes, cucumber, bell peppers | Refreshing, tangy | Easy | 20 mins |
Herb-Crusted Lamb Chops | Lamb chops, rosemary, thyme | Rich, savory | Medium | 30 mins |
Tomato and Feta Tart | Puff pastry, tomatoes, feta cheese | Buttery, tangy | Medium | 35 mins |
Roasted Red Pepper Hummus with Pita | Red peppers, chickpeas, garlic | Smoky, creamy | Easy | 20 mins |
Tarte Tatin | Apples, puff pastry, sugar | Sweet, caramelized | Medium | 60 mins |
This list incorporates a mix of Mediterranean and Provençal flavors that pair wonderfully with Salad Nicoise, adding variety without overwhelming the lightness of the dish.
1 – Grilled Sea Bass
Grilled Sea Bass isn’t just fish, it’s a flakey masterpiece. We grill it till it sings crispy notes. The subtle char goes well with the bold salad flavors.
A citrus splash? Yes, please. We didn’t think it could get better, then came lemon zest. Add parsley, it’s like nature threw a party.
This elegant fish meets a fun palate. Every bite has layers of grill-kissed goodness. Simple sides are the genius behind elevating your meal.
2 – Lemon Butter Shrimp
Lemon Butter Shrimp is tangy and buttery. Lemon and butter melt together perfectly with shrimp freshness. We use fresh shrimp for top flavor. Squeeze fresh lemon juice for zing.
Butter holds flavor like magic. Stir shrimp so they coat well. Cook until they turn pink.
This side boosts Salad Nicoise. Zestful and soft, they bring joy in every bite. We love how lemon plays with butter, balancing richness. Shrimp sets the stage.
Enjoy this simple yet tasty addition alongside your salad.
3 – Herbed Couscous
Who thought tiny grains could be so snazzy? Herbed couscous is quick and tasty. It’s fluffy, a bit nutty, and absorbs flavors like a sponge.
Fresh herbs bring it alive; parsley and mint are our picks. Cooking tip: Rest it under a lid after fluffing with a fork.
We knew we were in for a treat. Using broth instead of water works wonders. Couscous transforms any meal into a feast. You’ll find it hard to resist its charm.
4 – Garlic Roasted Potatoes
Garlic Roasted Potatoes, the side dish that gets no complaints. Crispy on the outside, soft inside. We toss ’em in garlic and olive oil magic. Let the oven work its charm. Golden delight greets us.
Simple seasoning does wonders. These spuds go with anything. We found parsley or rosemary adds zing. Perfect for every gathering. You’ll want more.
Cooking tip: don’t overcrowd. Spread them out evenly. They need space. Done in 30 to 40 minutes. Enjoy the simplicity and flavor.
5 – Ratatouille
Ratatouille, a classic mix of veggies. We coat slices with olive oil, toss ’em. Simple and aromatic. Toss between tomato, eggplant, zucchini.
Bake until golden. The aroma fills the air. It’s vibrant. Veggies melt together creating harmony. Pop in the oven for a delightful sight.
Try adding fresh basil or oregano. Adds a twist. It’s simple magic to transform your table. A little seasoning, a lot of flavor.
Pairs nicely with a crisp salad. Not your average side dish.
6 – Crusty Baguette with Olive Tapenade
Who knew a crusty baguette could transform a meal? Slice it up, slap on some olive tapenade. Instant yum.
The olive tapenade brings bold taste. We dig the salty bite. Herbs add that extra charm. Easy to prep, super tasty.
We toast the baguette slices. Crunchy texture reads like a love letter. A combo worth swooning for. This side dish wins applause.
Try it with niçoise or anything crisp. Pairs well. It’s a reliable sidekick. Keeps those meals interesting, no sweat.
7 – Stuffed Tomatoes Provençale
We stuffed these tomatoes like they owed us money. Juicy, herb-loaded goodness right here. You’ll get breadcrumbs and herbs blended like they grew up together.
Roast till they’re golden. Tomatoes become all juicy. Grab a plate, it’s a flavor bomb. Sneaky veggies replacing the usual snack. Stick in some garlic if you’re feeling adventurous; won’t regret it.
Plop them on your plate, they fit with everything. It’s a page from a picnic book, but roasted.
8 – Quinoa with Roasted Vegetables
Quinoa dives in headfirst. Think grains tossed with the veg we roasted earlier. It’s snappy and colorful. Freshness leaps out at us.
Roasting makes the veggies caramel-sweet. Quinoa goes with anything, sips in all flavors. Light dressing works wonders.
Great for mixing textures. We add whatever’s fresh, like bell peppers. Dash of lemon balances it out. Personal tip: use vegetable broth for cooking quinoa.
Finish with a sprinkle of herbs. Filling, tasty. It’s like dinner had a facelift.
9 – Chilled Gazpacho
Chilled gazpacho is refreshment in a bowl for hot days. Made with ripe tomatoes, it’s as fresh as it gets. We hit it with a bit of cucumber.
Blitz it until smooth like a flavor bomb. Blend with fresh veggies and spices. Drizzle olive oil, add vinegar.
Toss in a few croutons for crunch. It’s cold, tangy, with a defining pick-me-up. Quick, simple, satisfying. Season to preference. Personal tip: keep it stored cold for max flavor.
10 – Herb-Crusted Lamb Chops
Lamb chops get a tasty herb makeover. Rosemary and thyme rule here. We bake them until they’re crispy yet tender. Fun surprise: a mustard coat locks in all goodness.
Garlic adds another perk. It’s aromatic, everyone forgets salads exist. Don’t skip on marinating, it’s flavor insurance.
Use a hot pan. That sear? Key to tasty bites. Mix and match herbs to customize. Lifts everything to epic levels. Lamb at its finest, who’s hungry?
11 – Tomato and Feta Tart
Tomato and feta tart is a flaky delight. We bake tomatoes until they’re sweet and tangy. Feta crumbles add a salty twist.
Layers of puff pastry hold everything together. A quick brush of olive oil adds richness. Fresh basil sprinkles on top give it flair.
Personal tip: use heirloom tomatoes. They fix tart colors with popping vibrance. Keep the feta chunky for texture. We like how everything melds perfectly. This tart fits any meal with ease.
12 – Roasted Red Pepper Hummus with Pita
Roasted Red Pepper Hummus with Pita is a classic pairing that everyone should try. We start with roasted red peppers for a bold flavor. Smash them with chickpeas.
Add lemon for zing and a garlic kick. It’s creamy goodness. Blend it till smooth, then drizzle olive oil on top.
Keep pita simple but toasty. Herbs get sprinkled for that additional pop. Grab it by the handful, dip it shamelessly.
Works great in those snacky moments. Quick, straightforward, yum.
13 – Tarte Tatin (for dessert)
Ever flipped a tart like a pro? We caramelize apples till they’re golden in sugar, butter. Baking creates a sweet bond between fruit and dough. It’s simple science, tasty results. The crust is our crispy pride—flips like a breeze.
Personal tip: chill it first for a firmer flip. It’s our go-to dish when feeling fancy. Apples we choose are crisp, vibrant. We let the flavors dance, nothing more is needed. Cut, serve, and devour immediately.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.