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Provençal Vinaigrette


Recipe Summary

Recipe Servings: 8 portions Recipe Preparation Time: 10 minutes Recipe Cook Time: 5 minutes


1 beefsteak tomato, seeded and finely diced 12 pitted green olives, such as manzanilla, finely diced 1 jarred roasted red pepper, rinsed and chopped 2 shallots, minced 1/4 cup capers, drained and rinsed 1/2 teaspoon chopped fresh thyme Finely grated zest and juice of 1/2 lemon 1 1/2 teaspoons sherry vinegar 1/2 cup Lucini® Organic Limited Reserve™ Extra Virgin Olive Oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper


In a bowl, combine the tomato, olives, red pepper, shallots, capers, thyme, lemon zest and juice, vinegar, and oil. Stir the ingredients, gently but thoroughly, Season with the salt and pepper. The vinaigrette can be made 1 day ahead of serving and will keep for 7 days covered in the fridge (if you don't eat it all by then.) - Courtesy of Chef Michael Schwartz Use it on everything from grilled fish to crostini and sandwiches.

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