Salade Mixte Provençale et Tomates Fraîches

 


  • 12 half Provençal tomatoes
  • 4 large tomatoes
  • 1 tablespoon balsamic vinegar if not red wine vinegar
  • 16 green olives
  • 16 black olives
  • 1 large shallot
  • olive oil
  • salt and pepper

Cut the fresh tomatoes and the Provencal tomatoes into slices or cubes. Gently combine them in a bowl or arrange them in individual plates.

Pour the remaining cooking juice from the Provencal tomatoes with olive oil or add a drizzle of olive oil. Drizzle balsamic vinegar. Season with salt and pepper, taste and adjust the seasoning if necessary.

Finely chop shallot. Pit olives and cut them into thin slices. Sprinkle shallot and olive over your tomato salad.

NOTES

Serve chilled.This recipe was designed to use Provençal tomatoes leftovers. If you don't have any, follow my recipe of Provencal tomatoes here, and let them cool down. The preparation time and cooking time will of course be longer.

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