What Is a French Tomato Salad?

A French tomato salad—or salade de tomates— is all about simplicity and freshness. It relies on ripe tomato wedges, red onions, garlic, olive oil, vinegar and fresh basil to allow each ingredient shine.

What makes this French classic special, is the method. Instead of whisking up a dressing separately, the tomatoes get a sprinkle of salt first. This draws out their natural juices, intensifying their sweetness and creating a built-in base for the dressing. Only then do you add the olive oil, vinegar, onions, garlic and herbs, gently tossing everything by hand so each slice is well coated.

The result? The flavors really stick to the tomatoes, making every bite so very vibrant. And at the bottom of the bowl, you’ll find a pool of savory, tangy tomato juices—perfect for soaking up with a piece of crusty baguette.

Served at room temperature, this salad is a staple of French summer tables. It’s ideal for light lunches, picnics, or as a colorful side to grilled meats and fish. It’s proof that with the right ingredients, the simplest of recipes can be the most unforgettable.

Ingredients Needed for a Classic Salade de Tomates

Here’s what you’ll need to recreate this rustic French tomato salad at home:

• Tomatoes. The stars of this recipe! Choose ripe, seasonal tomatoes with a meaty flesh such as heirloom, beefsteak or vine-ripened.
• Salt. Traditionally in this recipe, we’re using Fleur de sel to deepen the flavor of the tomatoes and draw out their juices. Brands I can recommend are Le Guérandais and Le Saunier. You can also use coarse sea salt or Maldon.
• Red Onion and Garlic. This combo adds tang, flavor and the signature crisp bite to this French tomato salad. I sometimes use shallots instead of red onion which works very well too. 
• Fresh basil. The basil-tomato combo is just the best! Use large, fresh basil leaves.
• Extra virgin olive oil: Use the best quality olive oil you can find—it makes all the difference in a no-cook recipe like this.
• Vinegar: We’re using red wine vinegar in this salad, which adds a nice tang. You can also use white wine vinegar.
• Black pepper. This salad is simply seasoned with a crack of ground black pepper. I recommend using ½ tsp, but you can adjust (more/less) as you wish.

How to make my French tomato salad

Follow these easy steps to prepare your Salade de Tomates. You can find the detailed ingredient list and instructions at the bottom of this article in the recipe card. 

• Prep the tomatoes: Wash, core, and cut the tomatoes into wedges. Place them in a large mixing bowl.
• Season with salt: Sprinkle the tomatoes with fleur de sel (or coarse sea salt), toss gently, and let them rest for 10 minutes at room temperature. This draws out some of the juices and deepens the flavor.
• Add the Armoatics: Place thinly sliced red onion in ice-cold water to mellow out their bitterness. Then, add to the tomatoes along with minced garlic and and chopped basil.
• Dress the salad: Drizzle with extra virgin olive oil and red wine vinegar. Add black pepper, and gently toss with your hands to coat everything evenly.

Frequently Asked Questions

What type of tomatoes should i use?

For the best flavor, look for heirloom, beefsteak, or vine-ripened tomatoes that are juicy and aromatic. Although honestly, any ripe, in-season tomatoes work for this recipe.

Can I make this salad ahead of time?

Yes, you can prepare it up to 2 hours in advance, but for the freshest texture and flavor, let it sit at room temp for 10–30 minutes max before serving. You can store in the fridge if needed, but bring to room temperature before serving.

What is Fleur de Sel?

Fleur de sel is a hand-harvested French sea salt with delicate flakes and a subtle mineral flavor. It is a finishing salt, meaning you don’t use it for cooking but for finishing or seasoning dishes like this one. You can find Fleur de Sel in most grocery stores in the US, Canada or UK in the spice aisle. It is slightly more expensive than regular sea salt, but so worth it if you ask me! Some brands I recommend are Le Guérandais and Le Saunier. You can substitute Maldon salt or another coarse sea salt if needed.

Can I add cheese?

While not traditional, many French cooks (myself included!) sometimes add a few chunks of fresh mozzarella or crumbled goat cheese for a twist.

Cooking notes:

• This is a very forgiving recipe. The measurements don’t need to be precise. You can use more or less tomatoes, more or less fresh herbs and adjust the seasoning to suit your tastes.
• This salad is best made in the Summer, at the peak of tomato and basil season.

More French Salad Recipes to try: 

• Classic French Lentil Salad
• Authentic Niçoise Salad
• Classic French Celery Root Remoulade
• Cucumber Salad with Crème Fraiche
• Warm Goat Cheese Salad (Salade de Chèvre Chaud)
• Green Bean Potato Salad
• Classic French-Style Potato Salad
• French-Style Couscous Salad (Taboulé)
• French Egg Salad

French Tomato Salad (Salade de Tomatoes)

Print Recipe

Serves: 4 Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

4 large, ripe tomatoes
½ tsp Fleur de Sel (or coarse sea salt)
½ red onion, peeled and finely sliced in half rounds
1 garlic clove, peeled and minced
8 basil leaves, chopped + extra for garnish
1 tbsp (15ml) red wine vinegar
3 tbsp (45ml) extra virgin olive oil
½ tsp freshly ground black pepper

Instructions

Wash, core and cut tomatoes in big wedges. Place in a bowl, sprinkle with fleur de sel, toss lightly to coat and let sit on the counter for 10 minutes.

Place red onion slices in a small bowl filled with ice-cold water for 5 minutes. This mellows the sharp taste, while keeping them crisp. Drain.

Sprinkle the tomatoes with the red onion, garlic, basil. Drizzle with vinegar and oil. Season with black pepper. With your hands, gently toss the tomatoes so all wedges are well-coated with dressing and garnish.

Taste and adjust seasoning if needed (salt, pepper). Garnish with fresh basil leaves for garnish.

The post French Tomato Salad (Salade de Tomates) appeared first on Pardon Your French.

Grape Olive Oil Cake (Gâteau aux raisins)

Sometimes known as “Harvest Cake,” this Grape Olive Oil Cake has a special place in my heart. It’s incredibly moist and fragrant, with a delicate hint of orange zest and the delightful juiciness of fresh grapes in every bite. Inspired by Mediterranean home kitchens, this cake carries the charm of both French and Italian traditions, particularly from Provence, where olive oil and grapes are a way of life.

I love the use of extra virgin olive oil as the primary fat, instead of butter. It makes the cake wonderfully moist and helps it stay fresher longer than traditional butter-based cakes. The olive oil imparts a subtle earthiness, while the grapes burst with juicy sweetness, and the orange zest adds a refreshing, aromatic touch.

I especially enjoy baking this cake during the grape harvest season, from late summer through early autumn. It feels like a little celebration of the season’s bounty! This easy Grape Olive Oil Cake recipe with fresh grapes is a fantastic way to enjoy the harvest and embrace the cozy vibes of fall.

It’s versatile, too! Whether you’re serving it as a dessert, a breakfast treat or a snack, it pairs beautifully with a cup of coffee or tea. If you’re hosting a gathering or simply craving something comforting, this moist Grape Olive Oil Cake is sure to make everyone’s day a bit sweeter.

Ingredients you’ll need for this Easy Grape Olive Oil Cake recipe.

Here is a detailed look at the ingredients you need to make this cake at home. And don’t skip my baking tips below! 

1. Sugar. White sugar is best here.
2. Orange. The zest of a whole orange infuses this cake with a vibrant, aromatic flavor. By rubbing the zest into the sugar with your fingers, you release the essential oils and moisten the sugar, unlocking the full potential of the zest’s flavor.
3. Eggs. You need 2 large eggs at room temperature.
4. Milk. Choose 2% or whole fat milk. Avoid skimmed, no-fat or lactose-free which won’t yield a great bouncy texture to the cake. Make sure the milk is at room temperature when you add it to the batter.
5. Olive oil. It adds a rich, fruity flavor and moist texture. Choose a good quality extra-virgin olive oil.
6. Flour, salt and baking powder. All-purpose flour is the way to go.
7. Grapes. My favorite grapes for this cake are Concord grapes, which are a variety of dark purple grapes known for their robust flavor. They have a sweeter aroma than your average grapes, which is why they are often used to make juice or jelly – especially in the United States – but I absolutely adore them in this cake. They are on the smaller size, and often seeded – though some varieties are seedless. Another great option is Thomcord grapes, a similarly dark and sweet variety, which helps maintain the authentic taste of the cake. That said, feel free to use any table grape variety—red or black—as long as they’re fresh, plump, and smooth. Just keep in mind that the flavor of the cake may vary slightly depending on the grapes you choose.

Frequently Asked Questions

Do you need to remove the seeds from the grapes?

It’s not necessary. I leave the seeds in, and they’re hardly noticeable in the cake. You might detect a slight crunch, but it doesn’t affect the texture or taste. If you’re concerned about the seeds, you can always opt for a seedless grape variety.

How long can you keep this cake?

This cake can be kept on the counter, in an airtight container for up to 2 days.

Can you freeze this grape cake?

Absolutely, this cake can be frozen for up to 3 months. To do so, let it cool completely, wrap it well in foil, place in a freezer bag. When ready to eat, place it overnight on your countertop to thaw.

Audrey’s baking tips:

• You need a 9-inch (22.8cm) cake pan for this recipe.
• Use whole milk or 2%, avoid low-fat, skimmed or lactose free.
• Use an organic orange. Because we are using the zest from the peels, I recommend you use an organic orange.
• Make sure your eggs and milk are both at room temperature. Take them out of the fridge at least 30 minutes before you start baking.

I hope you’ll love this Grape Olive Oil cake recipe as much as I do! If you have any questions or tips to share, please feel free to leave a comment. If you would like to try more baking recipes with olive oil, try my Olive Oil Lemon Cake or my Dark Chocolate Olive Oil Cake recipe. 

More traditional French Cake recipes to try: 

• Classic French Apple Cake 
• Chestnut Cream Cake (Gâteau Ardechois) 
• Chocolate Moelleux Cake 
• Classic French Pear Cake 
• Walnut Coffee Cake (Gâteau Grenoblois)
• Chocolate Vanilla Marble Cake 
• French-style Fruit Cake 
• Apple Breton Pound Cake

Grape Olive Oil Cake (Gâteau aux raisins)

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

½ cup white sugar (100g), plus 1 tbsp for sprinkling
1 orange, zested
2 large eggs, at room temperature
⅓ cup milk (80ml) (2% m.f. or whole), at room temperature
½ cup (120ml) extra-virgin olive oil
1 tsp vanilla extract
1½ (185g) cups all-purpose flour,
½ tsp salt
1 tsp baking powder
2 cups (seedless) grapes, washed and dried

Instructions

1. Preheat your oven to 350°F/180°C with a rack in the middle. Grease a 9-inch (22.8cm) cake with butter and lightly dust the edges with flour. Place a circle of parchment paper at the bottom.
2. In a large mixing bowl, rub the sugar and orange zest together until the sugar moistens. Whisk together the eggs and sugar until pale and foamy. Then whisk in the milk, olive oil and vanilla extract.
3. In a separate bowl, whisk together the flour, salt and baking powder. Add the dry ingredients to the wet and mix until just combined.
4. Switch to a spatula and fold in about three quarters of the grapes (about 1 ½ cups) into the batter. Gently transfer the batter into the prepared cake pan. Dot the remaining grapes evenly over top of the batter and sprinkle evenly with 1 tablespoon of sugar.
5. Bake for 50 minutes, until golden. Transfer onto a cooling plate and let cool at least 30 minutes before removing from the pan.

The post Grape Olive Oil Cake (Gâteau aux raisins) appeared first on Pardon Your French.

A beloved French salad, for any season

“Les Carottes rapées” is a salad I have known and loved my entire life. Like all French kids, it was served to me as a starter at the school cantine, and I’ve always enjoyed its satisfying taste and texture: a perfect mix of sweet and salty, crunchy and juicy.

This salad can be found virtually everywhere in France – on market stalls, in bistros and cafés served as huge orange mounds topped with lemon wedges, at deli counters sold by the pound, or in grocery stores sold in plastic-sealed containers.

It is literally so omnipresent in France, during every season, that I don’t often go the extra-mile to make my own from scratch. But while I was living in Canada, it was one of my go-to recipes. It’s quick and simple, utterly satisfying, and certainly one of those recipes that instantly brought me back home.

Ingredients you’ll need for this grated carrot salad

In essence, you’ll simply need crisp carrots, fresh parsley, two optional fixings and a quick dressing.

Here is a detailed look of the ingredients needed for this recipe:

1. Carrots. Fresh, crisp carrots are best for this recipe. If they are organic, you can avoid peeling them
2. Parsley. Opt for fresh parsley, either flat-leaf or curly.
3. Raisins and pine nuts. These two ingredients are often added to spruce up “carrottes rapées”, but not that’s not always the case. I personally love them. Pine nuts add a nice earthy crunch and the raisins a sweet chew. The perfect pair! But if you’re not a fan, or if pine nuts are too expensive, you can skip them.
4. Extra Virgin Olive Oil. I prefer to use olive oil for its lovely taste and health benefits. But if you prefer a milder-tasting oil, you can opt for Canola oil.
5. Lemon juice. It provides a nice brightness to the dressing. It also helps stop the grated carrots from browning. Freshly squeezed lemon juice is best. 
6. Dijon mustard. A staple of French dressings, Dijon mustard adds tangy flavors and a nice kick.
7. Salt and black pepper, to taste.

Frequently Asked Questions

How do you recommend grating the carrots?

There is no definite rule about how to grate the carrots for this salad. You can use a food processor or a box grater. There isn’t a strict rule for the thickness for the grate either: I prefer a fine grate (like shown in the photos) but you can grate the carrots thicker if you prefer.

How long can you keep this salad?

This salad actually gets better as it sits for a few hours, or even days! I love to prepare it one day ahead and let it sit overnight in the fridge. It allows time for the carrots to soften and become “juicy” – just like a coleslaw.

You can keep this salad in an airtight container for up to 3 days. I don’t recommend freezing it.

How to serve this salad?

This Grated Carrot salad is a great starter at any season, alongside a Celery Root Remoulade or a Cucumber Salad.

It also makes a great side to pair with just about any protein. Serve it with a French-style Cottage Pie, a Quiche Lorraine or a Roast Chicken.

During the warm season it makes a great dish to bring to a barbecue or a potluck, along with a plate of Eggs Mimosa or a Piemontaise Potato Salad.

Audrey’s tips

• Once you’re confident with this recipe, you can choose to add your own twist on it with for example: one tablespoon of honey, some extra seasonings (ie. cumin or curry powder) or extra chopped nuts (ie. Walnuts).

I hope you’ll love this recipe as much as I do. If you have any questions, please leave a comment. 

More French Salads to try: 

• Classic Parisian Salad (Salade Parisienne)
• French-style Potato Salad
• Piemontaise Potato Salad
• Frisée Salad with bacon, eggs and croutons (Salade Lyonnaise)
• Classic French Lentil Salad 
• Cucumber Salad with crème fraiche
• Classic French Celery Root Remoulade
• Green Bean Potato Salad

French Grated Carrot Salad (Carottes rapées)

Print Recipe

Serves: 4 people Prep Time: 15 Minutes Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 35 voted )

Ingredients

1lb (450g) carrots, peeled and grated (about 3 ½ cups)
3 tbsp flat-leaf parsley, stemmed and chopped
2 tbsp raisins (optional)
2 tbsp pine nuts (optional)
3 tbsp (45ml) extra virgin olive oil
2 tbsp (30ml) lemon juice
1 tbsp (20ml) Dijon mustard
½ tsp fresh ground black pepper, to taste
½ tsp salt, to taste

Instructions

Step 1 - Place the grated carrots in a large bowl and top with the chopped parsley, pine nuts and raisins.

Step 2 - In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, a pinch of black pepper and a pinch of salt. 

Step 3 - Pour the vinaigrette over the carrots and stir until combined and the carrots are evenly coated. Taste and adjust seasoning if needed. Cover the bowl with plastic film and chill for 30 minutes, to allow flavors to develop and carrots to soften slightly. Toss again right before serving.

This recipe was first published in 2019 and updated in April 2024 with improved instructions and updated photos. The recipe itself remains the same, apart from the new optional ingredients (raisins and pine nuts). 

The post French Grated Carrot Salad (Carottes Rapées) appeared first on Pardon Your French.

There are a few classic cake recipes that a French baker should have up their sleeve, and a quick and easy chocolate cake is indubitably one of them. And if you’ve been following this blog for a some time now, you know that I have already shared a few of my favorite chocolate cake recipes here, including Julia Child’s Queen of Sheba Chocolate Cake.

So, what sets this chocolate cake apart from the others?

The extra virgin olive oil, of course.

Using olive oil in this chocolate cake is great on so many levels. First, it makes the recipe quick and nifty. You don’t need to worry about melting butter and bringing it back to room temperature after – which saves you at least 15-20 minutes.

The virgin olive oil creates a slightly lighter and airier texture than butter would – which I think makes this cake perfectly suited for warmer days.

And lastly, because olive oil is a liquid at room temperature, it lends its moisture to the cake over time. This means this chocolate cake lasts a few more days than other cake made with butter.

What kind of olive oil should I use?

The quality of the olive oil you use will obviously make a big difference. A high-quality extra virgin olive oil guarantees a cake that will be rich and flavorful.

If possible, choose an olive oil which has a mild fruity profile, which will balance out nicely against the bitterness of the dark chocolate. Avoid using an oil with a strong and/or peppery profile, which will be too overwhelming.

If you would like to know more about how to choose a good bottle of olive oil, I recommend this article.

Can you taste the olive oil?

If you’ve never made a cake with olive oil before, do not fret – yes, you can taste the olive oil, but it is very subtle.

Overall, it truly is the flavor of dark chocolate that stands out. The light fruity notes of the olive oil add complexity and richness, without removing anything from the satisfying taste of a rich chocolate cake we usually yearn for.

I also love that the use of olive oil also keeps this cake moister for a longer time, than if it was made with butter. You can easily keep it for up to 5-6 days (well wrapped) and it won’t be dry. 

Adding chopped chocolate in the batter at the end also provides an extra oomph of chocolate taste and an added richness.

How to serve this Dark Chocolate Olive Oil Cake

Because it is quite light and airy, this chocolate cake is versatile and can be served on its own or with any toppings you might like. 

On its own, it makes a great snack that you can pack if you’re out for the day and enjoy with your hands. 

As a dessert, I love to serve it with a dusting of icing sugar and with strawberries or raspberries, which pair really well with the taste of dark chocolate. You can also top it with crème fraiche, crème anglaise, whipped cream or even chocolate sauce. 

How to store this Dark Chocolate Olive Oil Cake

• Chill it. After making (and enjoying) this cake – if you have any leftovers – you can cover it with plastic film and store it in the fridge for up to 5-6 days.
• Don’t freeze it. I don’t recommend freezing this cake. The texture is delicate, and the cake will likely get soggy/mushy when thawing. 

My baking tips

• Use high quality chocolate. With just a few ingredients in this recipe, the flavor and texture of this cake relies a lot on the quality of your ingredients, and especially of the chocolate. I recommend splurging a bit for this recipe and buying top-quality 70% cocoa dark chocolate.
• Melt the chocolate and oil on very low heat. Oil is prone to develop a “fried” taste if it reaches a high temperature, which isn’t pleasant here. After melting the chocolate with the oil together, allow it to cool at least 10-15 minutes before mixing it into the egg and sugar mixture. It should come to a barely warm temperature, so it incorporates perfectly with the eggs. If too warm, it will “cook” the eggs and form little hard chunks. If too cold, the chocolate could seize up.
• A key to the success of this cake is to not over-mix your batter once you’ve added the flour or you will get a gummy texture with holes. Simply stop whisking when the flour is just incorporated. You can then use a spatula to scrape the sides of the bowl and ensure no unevenly mixed areas remain.

I hope you’ll love this Dark Chocolate Olive Oil Cake as much as I do! If you have any questions, please leave a comment. 

More French cake recipes you may like: 

• Lemon Olive Oil Cake
• French Chestnut Cream Cake (Gâteau Ardechois) 
• French Walnut Coffee Cake (Gâteau Grenoblois) 
• Classic French Apple Cake
• Lemon Yogurt Poppy seed Cake
• Classic French Chocolate Moelleux Cake
• Classic French Pear Cake

Dark Chocolate Olive Oil Cake

Print Recipe

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

7 oz (200g) dark chocolate (70% cocoa)
¾ cup olive oil (150ml) extra virgin olive oil
3 large eggs, at room temperature
1 tbsp (15ml) vanilla extract
2/3 cup (132g) sugar
1/2 cup (120ml) milk (2% or whole)
1 ½ (185g) cups all-purpose flour
1 teaspoon baking soda
½ tsp salt

Instructions

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Grease an 8” or 9” circular pan with butter and dust with flour (or unsweetened cocoa powder). Set aside.

Step 1 - In a small sauce pan, over low heat, melt 150g of the dark chocolate with the extra virgin olive oil. Stir until smooth. Once melted, set aside to cool for 10-15 minutes. 

Step 2 - In a large mixing bowl, combine the eggs, vanilla extract and sugar and whisk until foamy. Stir in the chocolate and extra virgin olive oil, and then the milk. The mixture should look smooth and glossy,

Step 3 - Sift together the all-purpose flour, baking soda and salt. Combine the dry with the wet ingredients, until just incorporated. Do not overmix.

Step 4 - Roughly chop the remaining 50g of chocolate, and add into the batter. Combine until just incorporated.

Pour the batter into the previously greased cake pan and bake for 40-45 minutes, until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes before transferring onto a cooling rack.  

The post Dark Chocolate Olive Oil Cake appeared first on Pardon Your French.

I am stepping away from my love of butter today to share with you this staple cake recipe in my kitchen – a Lemon Olive Oil Cake. I love its light and moist texture and how the flavors of olive oil and lemon marry perfectly. This cake is especially prized by my husband, who loves lemon desserts and Mediterranean flavors.

The use of olive oil here, opposed to butter, makes this cake recipe very easy and fool proof. You do not need to wait for butter to come to room temperature as you can simply pour the oil in the mixing bowl with the other ingredients.

This makes for a quick cake recipe that is ready to serve in less than 1 hour. This is a recipe I reach for very often, especially during citrus season – and I am sure it will become a staple in your kitchen too.

Can you taste the olive oil?

In the Mediterranean tradition, this cake uses olive oil as a fat component, instead of butter. If you’ve never made an olive oil cake before, do not fret – yes, you can taste the olive oil, but it is very subtle.

This cakes offers delicious floral notes from the oil along with a subtle “fried dough” flavor too, in my opinion. But the addition of lemon juice and zest cuts through the richness of the oil and balances out it flavors by adding zing and brightness.   

I also love that the use of olive oil also keeps this cake moister for a longer time, than if it was made with butter. You can easily keep it for up to 6-7 days (well wrapped) and it won’t be dry. 

What kind of olive oil should I use?

With a whole cup of olive oil in this cake, the quality of the oil you use will obviously make a big difference. A high-quality extra virgin olive oil a guarantees a cake that will be rich and flavorful.

If possible, choose an olive oil which has a mild fruity profile, which will nicely complement the lemon flavors. Avoid using an oil with a strong and/or peppery profile, which will be too overwhelming.

If you would like to know more about how to choose a good bottle of olive oil, I recommend this article.

How to Store This Lemon Olive Oil Cake

• Chill it. After making (and enjoying) this cake – if you have any leftovers – you can cover it with plastic film. Store it in the fridge for up to 6-7 days.
• Freeze it.  Once the cake is baked and completely cooled to room temp, wrap it in aluminum foil. Then place it in a freezer-safe container (ie. tupperware), for up to 3 months. 

Baking tips :

• Use Organic Lemons. Because we are using zest from the peels, I recommend to use organic lemons which are pesticide free.
• Use whole milk or 2%. Avoid low-fat, skimmed or lactose free. 
• A key to the success of this cake is to not over-mix your batter once you’ve added the flour or you will get a gummy texture with holes. Simply stop whisking when the flour is just incorporated. You can then use a spatula to scrape the sides of the bowl and ensure no unevenly mixed areas remain.

I hope you’ll love this Lemon Olive Oil Cake as much as I do! If you have any questions, please leave a comment. 

More cake recipes you may like: 

• French Chestnut Cream Cake (Gâteau Ardechois) 
• French Walnut Coffee Cake (Gâteau Grenoblois) 
• Classic French Apple Cake
• Lemon Yogurt Poppy seed Cake
• Classic French Chocolate Moelleux Cake
• Classic French Pear Cake

Lemon Olive Oil Cake

Print Recipe

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 7 voted )

Ingredients

1 cup (200g) sugar
Zest from 2 lemons
1 cup (235ml) extra virgin olive oil
3 large eggs, at room temperature
1 tsp vanilla extract
½ cup (125ml) lemon juice
1 cup (235ml) milk (2% m.f.)
2 cups (250g) all purpose flour
¼ tsp salt
½ tsp baking powder
½ tsp baking soda
Icing sugar, for sprinkling

Instructions

Pre-heat your oven to 350F (180C) with a rack in the middle. Grease a 9-inch circular cake pan with butter, sprinkle the sides with flour, line the bottom with a circle of parchment paper and set aside.

Step 1 - In a medium mixing bowl, combine the sugar with the zest of the two lemons and rub with your fingers so the zest releases moisture and the sugar is moist and lumpy. Whisk in the olive oil, the eggs, the vanilla extract, the lemon juice and the milk.

Step 2 - In a separate mixing bowl, combine the all-purpose flour, salt, baking powder and baking soda. Whisk in the wet ingredients until just incorporated. Switch to a spatula and scrape the bowl to ensure no unevenly mixed areas remain.

Transfer the batter to the pan and bake for 40 minutes, until golden and a knife inserted in the center comes out clean. Transfer the cake to a cooling rack. Allow the cake to cool for about 20 minutes in the pan before attempting to release it. Run a thin butter knife around the edges if it seems a bit stuck.

Serve warm or at room temperature, with a sprinkling of powdered sugar.

The post Lemon Olive Oil Cake appeared first on Pardon Your French.

A French Vinaigrette is an essential component of so many recipes from the French repertoire, especially salad-meals and veggie-focused starters. “Poireaux Vinaigrette”, “Carottes Rapées” (shredded carrots), “Artichaut Vinaigrette” or a French-style potato salad are all great examples of its usage. All these French bistro staples are quick and simple to make. They are diverse in tastes and textures, but all bound by a common component: a great French Vinaigrette. 

Making your own French vinaigrette at home hits all the right notes. It take about 5 minutes to make, is more affordable than store-bought options and has no additives. Once you start making homemade French vinaigrette, you won’t go back. 

So, here is a run-down on French Vinaigrette: the ingredients, the equipment, tips, and how to store it. I am also sharing some vinaigrette variations to try, once you master the basic French recipe first.

French Vinaigrette Basics & Ratio

“Vinaigrette” is a diminutive form of the word “vinaigre” in French, which translates to vinegar. This classic French salad dressing traditionally calls for 1 part vinegar to 3 parts olive oil. This combination of fat (oil) with acid (vinegar) is then whisked with Dijon Mustard to emulsify the liquids and create a denser, frothier mixture.

Additional components such as shallots and fresh herbs are most commonly added to bring more interest to a vinaigrette.

That said, if you’ve followed this blog for a while, you’ve likely encountered many vinaigrette recipes already. These recipes didn’t always follow the 1 part vinegar to 3 parts olive oil “rule”, and sometimes included other herbs or add-ons. I, for instance, like extra shallots when making Poireaux Vinaigrette or to use parsley when making Carottes Rapées.

This shows how a vinaigrette recipe isn’t really set in stone and can be altered as you wish. As a matter of fact, most French often make a vinaigrette not following a precise recipe and only using their eyes to measure out ingredients. For the sake of this recipe article, I of course have written down precise measurements, but keep this in mind for when you master this recipe and wish to start playing around with it.

Equipment to make a French Vinaigrette

The equipment you’ll need for a French vinaigrette is simple:

• a sharp chopping knife
• a bowl
• a fork
• And some elbow grease.

I have came across a few too many recipes calling for a hand blender to emulsify the vinaigrette.  In my opinion, this isn’t necessary. When emulsifying the vinaigrette – meaning, when pouring the olive oil in a steady stream while whisking – you want to whisk with a fork, by hand, to get a good grasp of the texture of your vinaigrette and watch it thicken as you whisk.

Tips for a great French Vinaigrette

With that in mind, here are a few tips to better understand and master your French vinaigrette:

1. Dissolving salt in vinegar, before adding the oil

Whipping up a vinaigrette is quick and simple, but the order of your ingredients actually matters. To avoid a gritty texture, it is important to dissolve your salt in vinegar first, by whisking it with a fork. If you add salt after the oil, it won’t dissolve and will remain as unpleasant speckles in the vinaigrette. Once the salt dissolves in the vinegar, you can then add your shallots and then oil.

2. Choose a good Dijon Mustard

Choosing a good-quality Dijon Mustard will go a long way here. In France, Maille and Amora are the two most easily available brands you will find. In the US/Canada, thankfully Maille has become more and more widely available and is my go-to (although slightly pricier than in France).

You can also source for other good French brands online, such as Edmond Fallot or Grey Poupon. In general, I recommend buying a Dijon Mustard that is made in France. It will likely be pricier, but definitely tastier and with a real zip.

3. Taking the time to emulsify

Emulsifying, technically speaking, is the process of forcing two liquid components (oil and vinegar) to bind together, when they normally wouldn’t mix. This is done by adding an emulsifier into the scenario (the mustard) which will act as a bond between the oil and vinegar. Emulsifying a vinaigrette is then done by slowly pouring the oil into your vinegar and mustard mixture and whisking continuously until it is fully combined and starts to thicken.

This step makes the vinaigrette smooth and lightly creamy. The vinaigrette is then able to coat vegetables and/or salad evenly.

4. Let it sit

After being whipped up together, a French Vinaigrette tends to get better as it sits. This allows the flavors to develop and meld together, but it also mellows out the sharp edge of the shallot. I usually like to prepare my vinaigrette about 1 hour before serving it, and let it sit on the counter at room temperature. I then quickly stir it again right before serving, to re-emulsify it (the oil tends to separate as you let it sit).

6. Vinaigrette variations (non-French)

With the above tips in mind, you should now be well equipped to make a true classic French vinaigrette at home.

Once you master this easy basic recipe, feel free to get creative if you want! Sure, you will be straying away from a classic French Vinaigrette recipe, but why not? The greatness of vinaigrette is that you can revisit it over and over by putting your own twists on it, to better suit your taste or your dish.

You can substitute one or two ingredients (keeping the same measurements), or even add a few. Here are some suggestions: 

• Substitute the extra virgin olive oil for a light, neutral-flavored oil like canola, avocado or grapeseed oil – or choose walnut oil for nutty notes.
• Substitute the red wine vinegar or sherry vinegar for a dark balsamic vinegar. This will create a sweeter, thicker, more “syrupy” vinaigrette. You can also use a white balsamic for a milder, slightly less-sweet version, or sherry vinegar for a more intense taste.
• Substitute shallots for finely sliced scallions to add a fresh, grassy flavor. I don’t recommend raw onions as a substitute as they will be too harsh in taste.
• Substitute the black pepper with more surprising, exotic flavors like cinnamon or smoked paprika.
• Substitute Dijon Mustard for grainy Mustard to create a more interesting texture thanks to the whole seeds. Miso paste and Tahini also makes surprising yet remarkable substitutes. I don’t recommend Honey Dijon mustard here as it is too sweet in flavor.
• Chive is just one of the few herbs you can use in a Vinaigrette. Fresh parsley, dill, tarragon, mint or basil all make great substitutes.
• Salty fixings such as small capers, finely chopped anchovies or finely diced olives all make great add-ons in a vinaigrette. Add no more than 1 tablespoon worth to not overpower the taste.
• Other delicious add-ons (although straying from tradition) include chopped walnuts, chopped hard-boiled eggs, grated or crumbled cheese.

Be creative, the possibilities are endless.

How to keep a French Vinaigrette

A Homemade vinaigrette can keep well for up to 2 weeks in the fridge. Store in a closed container (ideally glass).

It is good to keep in mind that the longer it sits in the fridge, the more the shallots will mellow out and loose their zip/crunch. As mentioned above, I prefer to let my vinaigrette sit for one hour before serving, to cut out the sharp edge of the shallots. However, after a 1 day period, they start loosing too much edge. If you plan on keeping a jar of vinaigrette on hand in your fridge, you can always whip up the vinaigrette without the shallots, and add them later, closer to each serving.

I hope you’ll love this recipe as much as I do. If you have any questions, please leave a comment. 

French Salad Recipes to try: 

• French Grated Carrot Salad (Carottes Rapées)
• Classic Parisian Salad (Salade Parisienne)
• French-style Potato Salad
• Piemontaise Potato Salad
• Frisée Salad with bacon, eggs and croutons (Salade Lyonnaise)
• Classic French Lentil Salad 
• Cucumber Salad with crème fraiche
• Classic French Celery Root Remoulade
• Green Bean Potato Salad

Classic French Vinaigrette

Print Recipe

Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 18 voted )

Ingredients

2 tbsp (30ml) red wine or sherry vinegar
¼ tsp salt
1 small shallot (50g), peeled and minced
1 tbsp Dijon Mustard
6 tbsp (90ml) Extra Virgin Olive Oil
6 sprigs chives, minced
1/2 tsp freshly ground black pepper

Instructions

Step 1 - Combine the vinegar and salt in a bowl, and whisk with a fork for about 1 minute until the salt has completely dissolved.

Step 2 - Add the shallot and Dijon mustard and whisk to combine. Then, slowly drizzle in the oil in a steady stream while constantly whisking. Continue whisking until combined and the dressing thickens to your desired texture.

Step 3 -  Add the black pepper, chive and whisk to combine.

Transfer into a glass container with a lid (or simply cover the bowl with plastic film) and let sit for 1 hour at room temperature before serving.

Notes...

This recipe makes ½ cup – which is good for 2-3 salads. You can halve all the proportions to make just ¼ cup which is good for 1 salad, if you don’t want any leftovers. If the vinaigrette is too thick for your liking, add a splash of lemon juice to loosen it. If the vinaigrette is too runny for your liking, add an extra dollop of Dijon mustard and whisk again to re-emulsify.

The post How To Make French Vinaigrette appeared first on Pardon Your French.

Only 4 ingredients, 10 minutes, and incredible flavors… this French Pistou sauce is a must to have in your French repertoire. Traditionally, Pistou sauce is used to garnish the typical Provencal vegetable soup (“Soupe au Pistou” – a recipe you can find my cookbook), but it makes a terrific sauce in pasta too.  

How to make this French Pistou Sauce Pasta recipe

I should start by saying that a traditional French Pistou Sauce should be made in a large Mortar. French purists will tell you that there is only one way to make Pistou – by hand. The ingredients are pureed in the mortar with a pestle until creamy.

However, for the sake of simplicity, using a blender has become more and more common. You can make this recipe both ways (mortar and pestle or blender), the ingredients remain the same.

Although not purely traditional, I like to add Parmesan to my Pistou sauce to add some creaminess. You can choose to include it as well, or skip it.

The recipe begins with fresh basil – ideally freshly picked, or as fresh as you can get. Rinse it thoroughly and separate the leaves from the stems (discard the stems). Tear the leaves by hand into small pieces. I prefer to not use a knife – tearing by hand extracts more flavor from the leaves.

Using a large mortar and pestle or a food processor, pound/pulse the garlic to a paste with the salt. Add the basil leaves and pound/pulse them with the garlic until the mixture is a rough paste. Drizzle in the extra-virgin olive oil, and stir/pulse until combined. Stir in the grated Parmesan (optional). Season to taste with salt and pepper.

Once the sauce is ready, cook the pasta of your choice. (as per instructions on the box). I like tagliatelle pasta, as it coats nicely with the Pistou sauce – but any pasta shape works here. Add 1 to 2 tablespoons of Pistou per pasta serving, right before serving.

My cooking tips: 

• Choose freshly picked basil – or the freshest you can get. 
• Tear the basil with your hands to extract more flavors from the leaves. 
• I like to add Parmesan to my Pistou sauce to add some creaminess. You can choose to include it as well, or skip it. With Parmesan, the sauce will be creamier and smoother in taste; without Parmesan it will be more floral and basil-forward. 

I hope you love this French Pistou Sauce Pasta recipe as much as I do!  Pistou is so fragrant and colorful, and so versatile to use. Like the Italian pesto, Pistou can also be served as an accompaniment to grilled meats, poultry and fish.

You may also like:

• Summer Vegetable Tian Galette
• Black Olive Tapenade 
• French-Style Potato Salad
• French-style Couscous Salad

French Pistou Sauce Pasta

Print Recipe

Serves: 4 Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 9 voted )

Ingredients

2 cloves garlic, peeled
Pinch of salt, plus more to taste
2 cups (40 g/1 bunch) packed fresh basil leaves, torn/chopped (+ a few extra leaves for garnish)
¼ cup (60 ml) extra-virgin olive oil
½ cup (50 g) Parmesan, grated (+ extra for garnish)
Fresh ground black pepper, to taste
8-12oz pasta

Instructions

Step 1 - Using a large mortar and pestle or a food processor, pound/pulse the garlic to a paste with the salt. Add the basil leaves and pound/pulse them with the garlic until the mixture is a rough paste. Drizzle in the extra-virgin olive oil, and stir/pulse until combined. Stir in the grated Parmesan (if using). Season to taste with salt and black pepper. 

Step 2 – Cook pasta of your choice (according to box’s instructions) and add 1 to 2 tablespoons of Pistou per pasta serving. Garnish with a few fresh basil leaves and grated Parmesan, and enjoy immediately.

Keep the Pistou sauce in a sealed jar in the fridge for up to 3 days. 

The post French Pistou Sauce Pasta appeared first on Pardon Your French.

Summer desserts often call for simplicity, don’t you think? A simple cake, fresh seasonal fruits bursting with natural flavours, and maybe, one more component to add some originality. Well, today’s dessert is simply one of them – featuring juicy peaches, the simplest olive oil cake, and the use of fig-infused balsamic vinegar to create some magic. That’s all you’ll need to build this lush dessert that’ll be the perfect ending to any Summer dinner. 

This recipe is part of my work with Oliv, to which I am partnering with this Summer to bring you sun-kissed recipes boasting with Extra Virgin Olive Oils and Balsamic Vinegars. (If you’re unfamiliar with Oliv, check out this post or check their site for a look at their essential oil-infused line of products.). And so far, I’ve had so much fun developing new recipes (this one and this one) and exploring a side of French cuisine with more Mediterranean-flare than what I usually share here (as Northern French cuisine relies more on butter).

Now that we’re reaching the peak of peach season here in Niagara, it was difficult not to think of a recipe idea without these beauties in mind. And as any for any Summer fruit, I like to think simplicity is often the best call, in allowing them to shine on their own. I chose to use Oliv’s fig-infused balsamic vinegar to lightly poach the peaches in a pan. This balsamic is rich, smooth and full of fruit-flavours. I knew it would be the perfect ingredient to elevate the peaches while remaining just subtle enough (you don’t want it to overpower the natural flavor of the peaches).

And to complete this dessert, I made a simple, yet elegant almond cake using Oliv’s Leccino EVOO (that I had already used in this lush Chocolate Olive Oil Cake). It truly is the simplest cake to make and turns out so light and fluffy in texture with subtle fruity and nutty notes. I usually like to put fruits inside my cake, so it was a nice change to enjoy them on the side. I though it made for a more “grown-up” dessert for some reason.

Overall, this dessert can be whipped up in less than 30 minutes (baking time included), which makes it ideal for hot Summer days where you don’t want to spend too much time in the kitchen. It is modest yet elegant, light yet satisfying. As I said, one of those simple Summer desserts. We enjoyed this dessert as is, but I could definitely see a scoop or two of vanilla ice-cream on top, as well. 

Balsamic Poached Peaches and Olive Oil Cake

Print Recipe

Serves: 6-8 Prep Time: 30 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

For the cake:

4 eggs
3/4cup + 2 tbsp (180g) sugar
200g almond meal
½ cup (112g) EVOO 

For the peaches:

4 peaches (washed and cut in wedges).
4 tbsp Fig-infused Balsamic Vinegar
2 tbsp agave nectar (or light-colored honey)
4-6 tbsp water

Instructions

For the Cake:

Preheat the oven to 375°F (200°C)

Whisk the eggs and sugar together, until foamy and lighter in color. Whisk in the almond meal and the EVOO until fully combined.

Pour the batter into a previously greased 9” circular cake pan and bake for 20 minutes.

For the Peaches:

Meanwhile, in a non-stick frying pan over medium heat, combine the peach wedges with the balsamic vinegar and agave nectar. When the liquid start bubbling, stir the peaches gently ensuring sure they’re fully coated and cooking evenly. When the liquid thickens a bit, add splashes of water, little by little, so the peaches never stick to the bottom. Poach until tender (about 10 minutes).

Serve each slice of cake with 2 or 3 scoops of warm poached peaches. 

If you try this Balsamic Poached Peaches and Olive Oil Cake recipe, let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

The post Balsamic Poached Peaches and Olive Oil Cake appeared first on Pardon Your French.

Olive oil cakes are deeply anchored in Mediterranean baking traditions, and France is no exception. I actually remember one of the first cakes I ever made on my own as a child, being a simple olive oil cake with orange zest. It was easy to achieve and resulted in a delicious, simple cake, with big flavors. And still today, I definitely think a good olive oil cake is a must in one’s baking repertoire. 

Beyond traditions and big flavours, olive oil cakes are possibly so popular because of their versatility and countless variations – which makes it easy to make one for every season. For winter, I would go for a chocolate olive oil cake (a recipe I still have to share on this blog). But today, in the midst of Summer and on the verge of stonefruit season, I opted for Apricots as the perfect jewels to shine in this simple cake. I also used almond milk (instead of yogurt, which is often used in French recipes) for the cake to remain dairy-free.

The herbacious aroma of the olive oil melds beautifully with the eartiness of the ground almonds and sweetness of the apricots. The crumb is tender and moist, adorned with a slightly crackling top.

Simple and etheral, it is a perfect cake for warm-weather gatherings. I topped mine with crushed pistachios, but a dusting of powdered sugar would have been great too.

Cooking notes:

• The fruits – This dairy-free Olive oil cake is versatile and can be adapted in many ways. It works amazingly with apricots, with any other stone fruits (ie. peaches or plums) and any other fruits really (ie. apples or pears). Use fresh fruits only – no canned or frozen fruits, as they would release too much liquid, which the cake’s delicate crumb won’t be able to cope with.
• The Olive Oil – Using a good quality Olive Oil will give you greater results for this recipe (even though I realize not everybody can afford using premium olive oil on a daily basis). You can opt for Extra Virgin Olive Oil for big fruity notes or Olive Oil for a lighter taste.

Print Recipe

Serves: 8 Prep Time: 20 Minutes Cooking Time: 60 Minutes 60 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 6 voted )

Ingredients

3/4 cup (150 g) sugar (+ 1 tbsp, for topping)
Zest of 1/2 lemon
2 large eggs
3/4 cup (190 ml) almond milk (or cashew/coconut milk)
1/2 cup (125 ml) olive oil, plus more for pan
1 tbsp almond extract
1 cup (140g) all-purpose flour
3/4 cup (75g) almond flour
1 1/2 tsps baking powder
1/2 tsp baking soda
Large pinch of sea salt
6 apricots, halved and pit removed

2 tbsp finely chopped pistachios, for topping
Powdered sugar, for topping

Instructions

Preheat oven to 375F (190C). Line a 9-inch cake pan with a circle of parchment paper at the bottom and brush sides and bottom with a bit of olive oil.

In a large mixing bowl, mix the sugar and zest together with your fingers, until the sugar feels moist. Whisk in the eggs, almond milk, olive oil and almond extract. In a separate bowl, whisk together the flour, almond flour, baking powder, baking soda and salt. Add the liquids into the dry ingredients and whisk to combine.

Pour the batter into the prepared cake pan. Top the cake with the halved apricots – make a pattern by arranging the fruits shoulder to shoulder, in a circular motion and overlapping slightly (insides facing up). Sprinkle the top of the cake with the 1 tbsp of sugar and 1 tablespoon of chopped pistachios.

Bake the cake for 55-60 minutes, until golden brown and a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for about 10 minutes. Invert onto a cooling rack and let cool completely. Once cooled, cover with the chopped pistachios and a dusting of powdered sugar.

If you try this Apricot Almond Olive Oil Cake recipe let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

The post Apricot Almond Olive Oil Cake (Dairy-Free) appeared first on Pardon Your French.