There are as many versions of Salad Nicoise as there are cooks. Its most distinctive feature is the way the ingredients are placed into sections without mixing them. Leave out the eggs if you are making a vegan version. A tomato vinaigrette is also suitable as a salad dressing (see our recipe for Four Seasons salad dressings).


  • ½ dl oil
  • ½ lemon
  • 1 tbsp honey or agave syrup
  • Salt
  • Black pepper
  • 240 g of Pulled Oats® Tomato
  • 4 boiled potatoes
  • 2 boiled eggs
  • ½ cucumber
  • 250 g cherry tomatoes
  • A bunch of leaf parsley
  • Romaine lettuce
  • 2 small red onions
  • ½ dl red wine vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 tbsp oil
  • Black pepper


  1. Marinate the onion slices. Peel the red onions and slice into thin strips. Measure the vinegar, sugar and salt into a bowl and mix well. Add the onions. Set aside for 15 minutes. Add the oil and pepper. Marinated onion will keep in the fridge for a few days.
  2. Make vinaigrette. Place the oil, lemon juice and honey into a jar. Cover with a lid and shake until well blended. Add salt and pepper to taste.
  3. Cut the boiled potatoes and eggs. Chop the cucumbers and tomatoes, tear the lettuce into smaller pieces and finely chop the leaf parsley. Fry the Pulled Oats® with oil in a pan.
  4. Place all the ingredients in their own sections into a salad dish and serve with the dressing.