Gazebo Room Salad Nicoise

Gazebo Room Restaurant Salad Nicoise

Gazebo Room Salad Nicoise

Find out why our recipe for Salad Nicoise was a favorite among some of Harrisburg’s most famous residents! The original recipe called for our Greek dressing, but we highly recommend that you try the updated version with a mixture of our Lite Greek (which didn’t exist at the time) and Dijon Mustard!

Total Time: 30 Min.

Makes: 6 Servings


6 small red skinned or new potatoes (boiled, halved)

1 lb. fresh green beans (lightly steamed)

½ lb. mixed field greens

1 cup artichoke hearts

1 medium tomato (wedges)

3 hard-boiled eggs (halved)

½ cup Kalamata or green olives

½ red onion (sliced)

3 tbsp. capers

1 (6 0z.) can of tuna in water

Or 8 oz. fresh seared tuna


4 oz. Gazebo Room Lite Greek Salad Dressing

3 tsp. Dijon Mustard


Pour Lite Greek Dressing into a small mixing bowl. Whisk in Dijon Mustard. Set aside.

On a large platter, prepare a bed of mixed salad greens, and decoratively arrange remainder of ingredients over greens. Pour dressing over salad while gently whisking.


For easier serving, divide greens over 6 salad plates, and arrange ingredients on each individual salad before adding dressing.

Salad Nicoise Original Restaurant Recipes Printable

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