Salad Niçoise is traditionally made with tuna, but I grilled a salmon instead and served it alongside. I made this for a dinner party we had for 12 and the great thing about it is that you can make it ahead of time and keep it in the refrigerator and just before serving, drizzle the oregano vinaigrette over. It’s not so much of a recipe as cooking each of the vegetables and assembling it on a platter. I grilled the asparagus, peppers and zucchini, roasted the beets, cooked the eggs, new potatoes, green beans and sprinkled Niçoise olives and cherry tomatoes over. It would be a great vegetarian entrée. Click here for the recipe….