Genoa Salad

16 Reviews
94% would make this recipe again

A mixed vegetable salad, with tomatoes, and hard-boiled eggs.

In summer on the Italian and French Rivieras, colourful salads are present everywhere. In France this type is known as niçoise; on our side of the border we call it «condijun» (pronounced Con-dee-djoon).

Preparation : 15 min Cooking : 15 min Standing : 15 min
300 calories/serving
  • Can be done in advance
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly


2 potatoes 400 g
1 1/3 cup green/snap beans 130 g
2 carrots 200 g
2 zucchini 260 g
2 tomatoes 240 g
2 eggs size large
1/3 cup Classic Vinaigrette 85 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]


  1. Prepare the vegetables: peel the potatoes and cut them in half; peel the carrots and cut them into large chunks; leave the zucchini whole; trim the ends of the green beans. Place the vegetables in a steamer basket or in a pot of salted water to either boil or steam for about 15 min.
  2. Let them cool down about 10 min or longer, so they won't be so hot to handle. Coarsely dice the vegetables into bite-size pieces and put them in a salad bowl. Chop the tomatoes and add them to the bowl.
  3. While the vegetables are cooking, boil the eggs for about 10 min, cool them down immediately in cold water, dice them, then add the dice to the vegetables.
  4. Pour the classic vinaigrette over the salad, add salt and pepper to taste, then toss. Allow to stand 15 min before serving.

Nutrition Facts Table

per 1 serving (310 g)


% Daily Value




19 g

29 %

Saturated 3.1 g
+ Trans 0 g

15 %


110 mg


90 mg

4 %


28 g

10 %


5 g

20 %


6 g

Net Carbs

23 g


7 g

Vitamin A

132 %

Vitamin C

35 %


6 %


10 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Potassium, Vitamin A, Vitamin E, Vitamin K
Good source of  :
Fibre, Magnesium, Manganese, Niacin, Selenium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C
Source of  :
Calcium, Copper, Iron, Pantothenic Acid, Phosphorus, Vitamin B12, Vitamin D, Zinc
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 1 ½
Meat and Alternatives ½
Fats 3

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Members' Reviews

16 Reviews (15 with rating only ) 94% would make this recipe again
january 25, 2017 | I would make this recipe again

Took this dish to a supper club. It was well received.

Useful 1

This recipe is in the following categories

Vegetables | First courses/Appetizers | Lunch box | Salads | Kosher | Vegetarian | Halal | High Fibre | Low Sodium | Buffet | Picnic | Italian

Top Reviews

View All Reviews
january 25, 2017 | I would make this recipe again

Took this dish to a supper club. It was well received.

Useful 1

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