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.

The misconceptions about Niçoise Salad

Nicoise Salad – in French, Salade Niçoise – is a classic salad hailing from the city of Nice in Provence, France. This beloved dish is known throughout the world… But do you know the “real” Niçoise Salad? Its recipe has always fueled much controversy, with its original version being modified outside French borders. 

The original Niçoise Salad was born in the 19^th century, in Nice, on the French Riviera on the Meditteranean coast. It was made simply from sourcing local produce – tomatoes, bell peppers, radishes and onions – all meant to be enjoyed raw with a drizzle of olive oil.

Hard-boiled eggs, olives and anchovies were added later on, as the salad became more popular. But perhaps most importantly, according to almost all locals and purists, La Niçoise has never included other cooked ingredients like green beans and potatoes.

Paul Bocuse, one of the most prominent chefs of French cuisine, has always maintained that a true Niçoise Salad shouldn’t be more than an humble mix of raw ingredients, along with seasonal add-ons such as fava beans or artichokes.

Chef August Escoffier, however, wrote in his 1903’s Le Guide Culinaire, a recipe for Niçoise Salad that includes cooked green beans and potatoes – which remains very controversial to this day.

His recipe was later embraced by Julia Child in her world-renowned cookbook Mastering The Art of French Cuisine – only adding to the confusion as to why the Niçoise Salad is mostly known to be made with green beans and potatoes on the international scene.

The authentic Salade Niçoise recipe

To sum things up, the authentic Salade Niçoise is all about using fresh and local produce, all meant to be enjoyed raw. Cooked proteins like boiled eggs, tuna, and anchovies can be added, especially when serving the Niçoise for celebrations or larger crowds.

I know this might surprise many of you, but for the purists, adding green beans, potatoes, or rice is a total faux pas! Despite this, even in France, many restaurants serve so-called Niçoise Salads with green beans and/or potatoes – likely to make them more substantial and filling.

To me, the debate around Salade Niçoise is a perfect illustration of the eternal argument over recipe authenticity, which is always a hot topic in France. With time, recipes evolve – does this make them less authentic?

I myself cooked French recipes while living in Canada for 12 years, using ingredients available in North America. This sometimes meant making substitutions and tweaks. Were my recipes then less authentic? The debate is endless.

The recipe I am sharing here is what’s considered a truly authentic Niçoise Salad. If you want to add beans, potatoes, rice, or other ingredients to fit your taste, go ahead! Will the salad be less authentic? That’s up to you to decide! I don’t think your stomach will disagree either way.

Ingredients you’ll need for the Niçoise Salad recipe

The assembly of an authentic Niçoise Salad follows the rule of a typical French “Salade Composée” (composed salad). This means the ingredients are meant to be thoughtfully arranged on a serving plate, rather than simply tossed together.

Take your time to source fresh, seasonal produces to get as close to the real deal as possible – as though you were feasting on the French Riviera.  It truly makes a difference.

1. Eggs.  You need two hard-boiled eggs, cut in quarters, for this salad. Read below for my tips to cook perfect hard-boiled eggs.
2. Fava beans. I love the nutty and creamy texture of fava beans, that constrasts deliciously with the other crisp raw ingredients of this salad. In the Spring and early Summer, look for fresh fava beans in their pods. You can read my instructions below for preparing them. Fresh podded fava beans that you find in market stalls vary greatly in size: pea-sized small during early Spring and up to 1.5-inches long at the height of the season. The ones used for an authentic Salade Niçoise should be the smaller ones, referred to as ”févettes” (little favas) in French. They are younger, hence more tender. In the late Summer, when they aren’t in season anymore you can find Fava beans in cans (cooked).
3. Tomatoes. Ripe, juicy, seasonal tomatoes are best for this salad, such as heirloom or round.
4. Bell pepper, cucumber, radishes. These three vegetable bring the crunch to this salad! Choose them seasonal, firm and crisp. The idea is to cut them all into bite-size pieces so the salad is enjoyable to eat.
5. Onions. The onions are enjoyed raw, so I recommend opting for Summer onions as they have a sweeter, less tangy taste. You can also opt for green or red onions, but I don’t recommend yellow onions which are too sharp in taste.
6. Black olives. It’s not a surprise that “Niçoises” are the olives of choice to go in a Niçoise Salad. This dark-brown to black olive variety grows primarily in and around the French Riviera. Olives Nicoises are small, with a large pit and little flesh, which makes them allthemore exquisite. They taste nutty, briny and slightly bitter. They are widely available in France, and can often be found in the international aisles of grocery stores in the USA.  As a substitute, you can opt for Kalamata olives – pitted or unpitted.
7. Anchovies and tuna. While purists will tell you to never mix anchovies and tuna in a Niçoise Salad, I can’t resist using both. Canned white tuna and anchovies in olive oil work perfectly here. Use quality canned solid tuna in oil. I don’t recommend chunk light for this recipe. Make sure you drain them very well before adding to the salad plates.
8. Garlic. Rub a garlic clove onto your serving plates before dressing up the salad. It gives a very subtle, but lovely aroma.
9. Lettuce. Although optional, I like to use butterhead lettuce, also known as Boston or Bibb, as a canvas for building this salad. Tear it into large pieces and place them on each serving plate. You can then add all the other ingredients on top.
10. The dressing. While most French salads are dressed up with tangy vinaigrettes of various oils, vinegars and mustards, the authentic Niçoise Salad prefers to keep things simple. The juice from the drained tomatoes are kept and then simply stirred with EVOO and spiked with fresh basil leaves. This makes for a very light dressing that lets the addicting saltiness of the anchovies and olives take center stage.  

How to cook Fava beans? 

Fava beans are a popular ingredient in Mediterranean cuisine and a star of this salad. For best results, get your hands on fresh fava beans in their pods. They do require a bit of time and labor to prepare and cook, but are well worth it! Here is a basic method. 

1. Set a large pot of water to the boil. Meanwhile, pop your fava beans out of the pod. Get a large bowl of ice water ready on the side.
2. When the water boils, add 2 tablespoons of salt.  Toss in the fava beans and let them boil 1 to 2 minutes, just until they float to the water’s surface.
3. Transfer them immediatly to the ice water bowl, to stop the cooking process. The beans should slowly sink to the bottom of the bowl. 
4. Using your thumbnails, remove the outer shells of the fava beans. They are now ready to be enjoyed. 

Frequently Asked Questions

Can I prepare this salad ahead of time?

Yes, absolutely, this is a great salad to prepare ahead. You can assemble the salad onto the plates up to 2 hours before serving. Simply add the dressing just before serving.

Can I use seared tuna instead of canned ?

It is traditional to use canned tuna in oil for a Salade Niçoise. But here again, I have seen homecooks and restaurants twisting their Niçoise Salad with cooked tuna steaks, cut in chunks. So if you prefer to sear some tuna, please do!  Ideally serve it medium-rare, but as always, cook it how you prefer.

What is a good substitute for Niçoise Olives ?

If you can’t find Niçoise olives for this salad, Kalamata olives are a solid substitute. Both varieties yield a similar creamy texture with a strong briny taste. Kalamata olives are usually larger, so you won’t need as many as you would with Niçoises.

Audrey’s cooking tips

• This recipe is ideal for 2 people, but the quantities can easily be doubled or tripled to serve to a larger crowd.

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

More French Salads to try: 

• Green Bean Potato Salad
• French-style Rice and Tuna Salad
• French Grated Carrot Salad (Carottes rapées)
• 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
• Classic Parisian Salad (Salade Parisienne)
• French Lentil Salad with tomatoes and cucumbers

Authentic Niçoise Salad

Print Recipe

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

2 large eggs
1 small butterhead lettuce (Bibb, Boston)
200g fava beans, cooked and cooled (about 500 g shelled beans) 
2 medium tomatoes or 1 large heirloom
1 can tuna in oil (80g total, about 50g after oil drained) 
½ green bell pepper
½ cucumber
6 pink radishes bulbs
½ large summer onion (white part only)
50g Nicoises olives (or black olives), pitted or unpitted
8-10 anchovy fillets, drained
4 fresh basil leaves, rougly chopped
2 tbsp (30ml) extra virgin oive oil
1 garlic clove, peeled
Salt, pepper to taste

Instructions

Step 1 - Make the hard-boiled eggs. In a small pot, cover the eggs with cold water by an inch. Heat the pot on high heat to bring the water to a boil. Turn off the heat, cover the pot with a lid (keep it on the hot burner) and let sit for exactly 10 minutes. Drain the water, run cold water over the eggs to stop the cooking process and peel once cooled enough to touch.

Step 2 – Prepare the lettuce. Tear the lettuce into large pieces. Wash under cold water and set aside on a cloth or paper towel to dry.

Step 3 - Prepare the vegetables. Cut the tomatoes into bite-sized cubes, transfer into a bowl and toss with ½ tsp of salt so they render some of their juices. Set aside. Seed and cut the green bell pepper into thin strips. Peel and cut the ½ cucumber in half (lenghtwise), seed the inside by gliding the tip of a spoon across the length of the flesh, and cut into ¼-inch thick half-rounds. Slice the radishes into thin slices. Cut the summer onion into thin slices (discard ends). Peel and cut the hard-boiled eggs in quarters.

Step 4 - Assemble the salad. Rub the cut garlic clove onto the bottom of two serving plates. Place lettuce pieces evenly onto the plates. In a large bowl, stir together the fava beans, green bell peppers, cucumber, radishes, green onions, olives, and diced tomatoes - keep the juices aside. Scatter evenly onto the two plates. Top with equal parts of anchovies, tuna chunks and finally the halved eggs.

Step 6 – Make the dressing. Stir 2 tablespoons (30ml) of extra-vrigin olive oil with the remaining juice of the tomatoes. Add chopped basil leaves, salt and pepper to taste and drizzle the dressing onto each plate, just before serving.

The post Authentic Niçoise Salad appeared first on Pardon Your French.

This is probably one of my favorite recipes to make do with the abundance of tomatoes and eggplants in the summer. This veggie-focused dish is pretty healthy and low carb, yet it’s nothing short of satisfying!

If you’ve been following me for a while, you know that despite my Breton roots, I have a deep love for Provence, its culture and its cuisine.

Provençale cuisine truly knows how to showcase summer produce, and turn them into colorful and sustaining meals – and this recipe is one of my favorites from the local repertoire.

What is Provencal Eggplant Tomato Gratin?

A Provencal Eggplant Gratin features thick slices of eggplant layered in a casserole dish with a tomato sauce, cheese and herbs and baked to bubbly perfection. This is a popular recipe hailing from the sun-kissed region of Provence, in Southern France.

I know this recipe is similar to the Italian Eggplant Parmigiana (or Eggplant Parmesan), but the main difference is that the eggplant slices aren’t breaded and fried beforehand. Here they are just quickly pan fried, unbreaded, to soften them before being layered in between tomato sauce and cheese. The eggplant actually finishes cooking while the gratin bakes. This makes for a lighter dish than Eggplant Parmigiana, that’s quicker to make too!

Another key component of this dish is the Herbs de Provence. This mix of dried herbs yields a signature Provençal taste to this gratin.

Ingredients you’ll need for this Provençal Eggplant Tomato Gratin

1. Eggplants. You need two large eggplants, sliced widthwise into 1/4-inch-thick rounds. When sourcing for eggplants, look for ones that are slightly firm, with a smooth skin and that feel heavy for their size. The stem is also a good indicator: it should be green. Sadly, a lot of eggplants I see in grocery stores have stems that are brownish or dried out. 
2. Salt. A key step of this recipe is to generously salt the eggplant rounds and let them “sweat” for at least 45 minutes, spread evenly over paper towels. You then use a cloth or paper towel to soak all the excess moisture released from the eggplant rounds. DO NOT skip this part or the eggplant will release too much moisture when baking, and the gratin will be quite watery at the bottom.
3. Extra-Virgin Olive Oil. After the eggplant rounds have sweat, they get quickly pan fried with olive oil. Eggplant absorbs lots of olive oil, so don’t be afraid to have a heavy hand.
4. Garlic and onion. A great base for the tomato sauce.
5. Diced tomatoes. The sauce is made with diced tomatoes. You can use either canned tomatoes or fresh. If using fresh, make sure they are ripe and juicy, so they’ll soften nicely when cooking. Prefer a variety with a meaty flesh such as San Marzano or Roma.
6. Fresh Basil. A few fresh basil leaves adds a bright herby flavor to the tomato sauce.
7. Herbs de Provence. They add the signature Provençal flavor to this dish! It consists of a blend of dried herbs: savory, marjoram, rosemary, thyme and oregano. You can find Herbs De Provence online, in spice shops, bulk stores, and often in grocery stores in the spice aisle.
8. Grated Parmesan cheese and grated Mozzarella cheese. A mix of Parmesan and mozzarella cheese is sprinkled in between layers. The parmesan adds great taste and a salty kick, and the Mozzarella creates delicious melty strings.  
9. Breadcrumbs. Although optional, I like to add a sprinkle of breadcrumbs to get an extra crisp gratin top. I prefer homemade breadcrumbs (grated stale bread) but store-bought works too. 

Frequently asked questions

Can I use bottled tomato sauce, in lieu of canned or fresh tomatoes?

I personally prefer making a quick homemade sauce with canned or fresh tomatoes, to ensure I keep a chunky texture. With homemade sauce, I also know exactly the amount of salt or other seasonings that go into the sauce. That said, if you don’t have time for homemade, opting for a store-bought tomato sauce is fine too. Make sure you cook it on the stove top for a few minutes to thicken it a bit.

Do I have to peel the eggplants?

No. There is no need to peel the eggplants if you wash them under cold water before. The skin actually holds lots of nutrition and yields a “meatier” texture to the cooked eggplant. But if you really must peel the eggplants (they are difficult to digest for some), you can do it!

The eggplants turned out “chewy”, what happened?

Chewy eggplants mean they are undercooked. To avoid this, make sure you cut the eggplants into 1/4-inch-thick rounds, no thicker. If they are thicker, they will take a longer time to be fully cooked through.

The gratin ended up “watery”, what happened?

This is likely because the eggplants released excess water when they cooked. To avoid this, make sure you let them sweat out with salt for at least 45 minutes before you start the recipe. They will release lots of moisture that way, which won’t be released later when they bake in the gratin.

How to store leftovers?

To store leftovers, let the gratin cool completely to room temperature and transfer into an airtight container. Keep in the fridge for up to 4-5 days. Reheat in the oven at 350°F/180°C for about 20 minutes.

Audrey’s cooking notes:

• This is a simple recipe, but it does require a bit of active time – especially the initial pan frying of the eggplant slices. This recipe may be best suited for weekends, rather than busy weeknights. Although the good news is that I think it tastes even better when made ahead and re-heated the next day, like a lot of gratins and saucy dishes do.

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

More Provence recipes to try: 

• Eggplant Caviar Dip (Caviar d’Aubergine)
• Roasted Red Pepper Dip (Poivronade)
• Black Olive Tapenade
• Layered Vegetable Tian
• Cod Provençal with tomatoes, olives and capers
• Stuffed Tomatoes (Tomates Farcies)
• Chicken Provençal with cherry tomatoes and olives
• French Pistou Sauce
• Provençal Chickpea Salad

Provençal Eggplant Tomato Gratin

Print Recipe

Serves: 8 people Prep Time: 1 Hour Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 17 voted )

Ingredients

2lbs (900g) eggplants (about 2 medium), sliced widthwise into 1/4-inch-thick rounds, end slices discarded
3 tsp salt
½ cup (125ml) extra-virgin olive oil
2 garlic cloves, peeled and finely chopped
1 onion, peeled and finely chopped
1 (28 fl.oz/796ml) can diced tomatoes
2-3 fresh basil leaves, chopped
1 tbsp Herbs de Provence (+ extra for topping)
½ tsp freshly ground black pepper
½ tsp salt
1 garlic clove, peeled (for the dish)
¼ cup (25g) grated parmesan cheese
½ - ¾ cup (60g – 90gr) grated mozzarella cheese
1 tbsp bread crumbs

Instructions

Step 1 - Spread eggplant slices in one layer on a board covered with a cloth or paper towels. Sprinkle with salt (on both sides) and set aside for 45min to 1 hour to allow the eggplant to “sweat” excess moisture and lose their bitterness. Pat eggplant dry on both sides with paper towel or a cloth.

Step 2 – Heat up about 1 tbsp (15ml) of extra virgin olive oil in a large frying pan over medium heat. Add 3 to 4 eggplant slices and pan fry for about 2 minutes on each side, until the eggplant is softened. Add more oil to the pan and repeat with all eggplant rounds. Eggplant absorbs a lot of oil, so don’t be afraid to be generous when oiling the pan.

Pre-heat your oven to 350°F/180°C with a rack in the middle.

Step 3 - In a medium sized sauce pan, over medium heat, heat up 1 tablespoon (15ml) of EVOO and cook onion and garlic for 5 minutes or until lightly caramelized. Add fresh basil, diced tomatoes, herbs de Provence, basil, black pepper, salt and cook for about 20 minutes at a low simmer, until 1/4 of the liquid has dissolved and it looks much thicker.

Step 4 - Rub a gratin dish or skillet with a crushed garlic clove. Drizzle 1 tbsp of EVOO and rub to coat evenly. To assemble, arrange a layer of eggplant slices in overlapping rows at the bottom of the prepared baking dish. Cover with a third of the tomato sauce and a third of the Parmesan and a third of the mozzarella. Repeat this process twice, finishing with the last third of tomato sauce and cheese. Top with breadcrumbs, an extra sprinkle of Herbs de Provence and salt and pepper to taste.

Bake for 40 minutes. Finish with 2 minutes under the broiler to brown the top. Let cool for at least 15 minutes before serving.

Note: This recipe was first published in August 2020. I updated it in July 2024, with new step-by-step photos and photos of the finished dish. I also improved the recipe instructions, and added an extra ½ – ¾ cup (60g – 90gr) of grated mozzarella cheese, which helps hold the gratin together and make it ever more delicious and satisfying.  

The post Provençal Eggplant Tomato Gratin appeared first on Pardon Your French.

This vibrant, satisfying, and wholesome salad is perfect for any occasion, whether you’re heading to a barbecue, potluck, or simply enjoying an everyday lunch at home.

Summer calls for fast, fresh, yet nutritious dishes, and this French Lentil Salad is just that! I love the simplicity of this salad, yet it yields a great contrast of textures and flavors… with the chewy Puy lentils (my favorites!), the juicy tomatoes, crisp cucumbers, fresh herbs and a simple dressing, spruced up with red onions.

This salad is not only wholesome and satisfying but also versatile, perfect as a light lunch, a side dish, or as a main course with the addition of grilled chicken or fish. Its vibrant colors and fresh, zesty flavors make it a delightful addition to any meal!

Ingredients you’ll need for this French Lentil Salad

This salad recipe is quick and easy. It only requires 3 main ingredients along with fresh herbs and seasonings for good measure. Here is a detailed look.

1. Puy Lentils.  This is the most important ingredient: source authentic Puy lentils to make this salad. These slated greenish-grey lentils are renowned for their delicious nutty flavor. Plus, they hold their shape perfectly once cooked to yield a satisfying chewy texture. You can visit this post where I wrote a bit more about French Puy lentils.
2. Tomatoes. Large, ripe and juicy tomatoes are best, such as heirloom or round. 
3. Cucumber. ½ a cucumber cut in half rounds is required for this recipe. I love how the cucumber is crisp and refreshing, providing a cool contrast to the earthy lentils.  I am happy to leave the skin on, but you can peel the cucumber if you would like.
4. Fresh herbs. I love a mix of fresh chive, parsley and basil for this salad. It brings an aromatic freshness without overpowering the rest of the ingredients. You can opt for fresh herbs with a more assertive flavors if you would prefer, such as tarragon or coriander.
5. Dressing. The base of the dressing for this salad is made with Dijon mustard, extra-virgin olive oil, wine vinegar (both white or red work fine) and a squeeze of fresh lemon juice.
6. Red onion. Thinly sliced red onion are added to the dressing to add a pungent bite and crunch to the salad. Make sure the red onion “marinates” in the dressing for at least 30 minutes to round off their sharpness. As an alternative, shallot works well too.

Puy Lentils, known in the US as “French lentils”

Frequently Asked Questions

Where to purchase Puy Lentils?

In North America, you should be able to find Puy Lentils at your grocery store alongside other lentil varieties. Although they are more expensive than other green or brown lentils, they are worth the extra cost. If they are not available in-store, numerous online options are also available for purchasing them.

Do you need to soak Puy lentils before cooking?

No, there is no need to pre-soak Puy lentils before cooking them. Simply follow the instructions in the recipe (or on the box). However, I do recommend you rinse the lentils thoroughly prior to cooking, under cold water.

Can I make this recipe with another type of lentils?

Although I do recommend using Puy lentils for this recipe, yes you can use a substitute if required. Green lentils are a good and less expensive sub: they also retain their shape well after cooking. You can also use brown lentils, but avoid coral lentils which tend to become mushy when cooked.

Can you prepare this salad ahead?

Yes, absolutely. I recommend you prepare the salad ahead (up to 24 hours), and keep the dressing aside. Dress the salad just before serving.

How long can you to keep this salad?

This Puy lentil salad can be kept in the fridge in an airtight container for up to 3 days. Puy Lentils are particularly resilient and hold well for days in the fridge. But do note that the tomatoes and cucumber will soften lightly as time passes.

Audrey’s tips

• After cooking the lentils, you need to let them cool to room temperature for at least 15-20 minutes – so plan ahead. You can prepare all your other ingredients while the lentils cook and cool.
• This salad is best enjoyed at room temperature, so take it out of the fridge about 30 minutes before enjoying.

I hope you’ll love this French Lentil Salad with Tomatoes and Cucumbers recipe as much as I do. If you have any questions, please leave a comment. 

More French Salads to try: 

• Green Bean Potato Salad
• French-style Rice and Tuna Salad
• French Grated Carrot Salad (Carottes rapées)
• 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
• Classic Parisian Salad (Salade Parisienne)

French Lentil Salad

Print Recipe

Serves: 4-6 Prep Time: 20 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 cup (192g) Puy lentils
3 cups (750ml) water
2 large tomatoes, diced
½ large cucumber, sliced in half rounds
1 tbsp chive, chopped
1 tbsp parsley, chopped (flat or curly)
1 tbsp basil, chopped
Salt, pepper to taste

For the dressing:
1 red onion, peeled and thinly sliced in half-rounds
½ tsp Dijon mustard
2 tbsp (30ml) white or red wine vinegar
¼ (50ml) extra-virgin olive oil
½ tbsp lemon juice
Salt, pepper to taste

Instructions

Step 1 - Make the seasoning. In a bowl, glass or jar, mix with a fork the Dijon mustard, vinegar, EVOO and lemon juice. Add the sliced red onions, salt and pepper and mix again. Cover and let rest in the fridge for at least 30 minutes (to cut the sharpness of the red onion).

Step 2 - Place the lentils in a fine mesh stainer and rinse them thoroughly under cold water for 30 seconds. Heat a medium saucepan of water over medium-high heat until it boils. Add the lentils and a generous pinch of salt to the boiling water. Let the lentils simmer for about 20 minutes, until they are just tender but still quite chewy. Drain the lentils thoroughly and transfer them to a medium bowl. Let cool completely.

Step 3 - Once the lentils are completely cool, add the chopped tomatoes, cucumber and fresh herbs. Add about 2/3 of the dressing and stir. Taste and adjust seasoning with salt, pepper and more dressing as needed. Add more dressing as desired.

The post French Lentil Salad with Tomatoes and Cucumbers appeared first on Pardon Your French.

This vibrant mix includes rice, tender tuna chunks, juicy tomatoes, briny olives, crisp bell peppers and fresh herbs. It’s a refreshing yet filling salad, perfect for serving at a luncheon, as a side dish for a barbecue, or packed for a picnic or potluck.

A great summer salad for making ahead

Behold this warm-weather classic: French-style rice and tuna salad! This is a staple recipe that every French home cook has in their repertoire, each with their own little twist. This dish was also a childhood favorite of mine. My mother made it at least once every couple weeks, and now I’ve adopted the same routine as an adult.

It’s a great option for using summer produce like tomatoes and bell peppers, while still enjoying a wholesome and filling meal. This salad is refreshing, satisfying, and can be made ahead of time, making it perfect for hosting guests or bringing to a potluck.

I especially love serving it with egg quarters on top, which adds a charming vintage touch… Don’t you agree?

Ingredients you’ll need to make this French-style rice and tuna salad.

1. Rice. I recommend you opt for long-grain white rice, such as Basmati, which holds its shape and texture well after cooking. Jasmine rice is a good option as well, although it tends to get slightly stickier. Avoid short grain rice like Arborio which yields a creamy texture that’s not ideal for making a rice salad.  
2. Bell pepper. You’ll need one bell pepper, seeded and diced. You can opt for a red, green or yellow or even a mix. I often like to add one half of a red and one half of a green pepper.
3. Tomatoes. Ripe, seasonal tomatoes cut in wedges add a nice sweetness.
4. Tuna. Canned white tuna packed in water or olive oil work both here. Make sure you drain the tuna very well before adding to the salad mix.
5. Corn. Canned sweet corn delivers a sweet flavor and a satisfying crunch. Make sure you go for sweet corn, not creamed.  
6. Onion. Crisp, finely diced red onion adds a nice crunch and tang.
7. Olives. Briny black olives provide a nice salty kick to this salad. I recommend you choose a rich, fruity and meaty variety such as Kalamata, Niçoise, Nyon (wrinkly and saltier) or Mission olives, which are readily available in cans in virtually all grocery stores in North America.
8. Fresh herbs. I love a mix of parsley and chive here. Basil works great too.
9. Hard-boiled eggs. Two hard-boiled eggs cut in quarters are placed atop the salad right before serving. Read below for my tips to cook perfect hard-boiled eggs.
10. Dressing. This rice salad has a simple dressing of extra virgin olive oil, vinegar, Dijon mustard, salt and pepper. Use red or white wine vinegar to add a tangy zest. The Dijon mustard adds a bit of sharpness. 

Frequently Asked Questions

How to cook perfect hard-boiled eggs?

The main protein to this salad recipe is hard-boiled eggs. These are perfect to spruce up any summer salad and make them more substantial. They are also great to make if hosting, as you can prepare them up to 7 days ahead and keep them in the fridge (in the shell, unpeeled).

For making perfect hard-boiled egg, my favorite technique is perhaps the most classic way: with boiling water, in a saucepan.

Here is my go-to process: 

1. Add eggs to an empty saucepan.
2. Cover the eggs with room temperature water by 1 inch.
3. Cover the pot, turn the heat to high and bring the water to a rapid boil.
4. Boil for exactly 1 minute, then remove from the heat immediately.
5. Let the eggs rest, covered in the pot for 10 minutes.

After the 10-minute mark, carefully take the eggs out of the water with a slotted spoon and run under cold water for 1 minute. I find it easier to peel the eggs under running water too.

What is the best rice to make a rice salad?

Basmati rice is my favorite pick to make a rice salad: it holds its shape and texture well after cooking and doesn’t stick. Jasmine rice, although a touch stickier, is a good option too.

Can you make this rice and tuna salad ahead?

Absolutely! This salad becomes even more delicious if you let it sit for several hours to allow the flavors to develop. It’s a perfect dish to prepare in advance if you’re hosting guests, saving you time in the kitchen.

How long does it keep?

Store leftover salad in an airtight container in the refrigerator for up to one day. Due to the inclusion of hard-boiled eggs, I recommend eating it within this time frame. If the salad is made without eggs, it can be stored for up to 3-4 days.

Freezing is not recommended, as the flavors and texture may degrade, and the dressing is likely to separate upon thawing.

Audrey’s tips:

• This recipe is very forgiving, which is one more reason to love it! You can add more or less of the bell pepper, tomatoes, tuna or corn if you would like.
• I personally think this salad tastes much better close to room temperature vs. cold. So, I recommend you take it out of the fridge at least 30 minutes before serving it.

I hope you’ll love this French-style Rice and Tuna Salad recipe as much as I do. If you have any questions, please leave a comment. 

More French Salads to try: 

• Green Bean Potato Salad
• French Grated Carrot Salad (Carottes rapées)
• 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
• Classic Parisian Salad (Salade Parisienne)

French-style Rice and Tuna Salad

Print Recipe

Serves: 6-8 people Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 5 voted )

Ingredients

1 cup (200g) uncooked long grain rice [or 3 cups cooked]
1 bell pepper (red, green or yellow), seeded and diced
2 medium-sized tomatoes, cut in wedges.
5 oz (150g) canned tuna (packed in water or oil) 
1 1/3 cups (200g) sweet corn (canned and drained, or grilled)
1 small red onion, peeled and diced
About 15 black olives
4 tbsp fresh herbs, i.e. Parsley, chive.
3 tbsp (45ml) extra virgin olive oil
1 tbsp (15ml) wine vinegar (red or white wine)
½ tbsp Dijon Mustard
1 tsp freshly ground black pepper
¼ tsp salt
2 hard-boiled eggs, peeled and quartered

Instructions

Step 1 - Cook the rice as per the instructions on the package. Let it cool completely before starting the recipe.

Step 2 - In a large bowl, combine the cooled rice, diced bell pepper, sliced tomatoes, tuna (crumbled), corn, diced red onion, black olives and 3 tbsp of minced fresh herbs.

Step 3 - In a small bowl, mix together the drizzle with the olive oil, vinegar and Dijon Mustard and drizzle over the salad. Season with salt and pepper. Mix everything together until well combined. Taste and adjust seasoning if needed.

For serving, top the salad with the egg quarters and garnish with extra fresh herbs. Serve it at room temperature or cold.

The post French-style Rice and Tuna Salad appeared first on Pardon Your French.

From the classic French Ratatouille to a Mustard Tomato tart (very popular recipe on the blog!) or a Fresh Tomato Velouté soup, I hope these recipes will give you some inspiration to get in the kitchen and make the most of ripe, juicy, sweet tomatoes.

Scroll through to find one or more to enjoy this season!

French-Style Stuffed Tomatoes (Tomates Farcies)

Known as “Tomates Farcies”, these French-style Stuffed Tomatoes are the perfect addition to any Summer table – and a personal childhood favorite of mine. This typical Provençal recipe calls for stuffing tomatoes with beef, bread, cheese and Herbs de Provence, and roasting them on a bed of rice until tender and slightly charred on top. Naturally, this dish is best made at the peak of tomato season, when they are juicy, sweet and full of flavor.

Make the recipe

Classic French Stovetop Ratatouille

Ratatouille is a French Provencal stew of summer vegetables (tomatoes, eggplant, zucchini and bell peppers) cooked together slowly until creamy soft. An uncomplicated recipe, making a good ratatouille does require a bit of time. Make this stovetop recipe on a weekend to enjoy it throughout the week… because a ratatouille tastes even better reheated!

Make the recipe

Classic French Tomato Mustard Tart

This savory Tomato Mustard Tart is a classic Summer recipe that French home cooks love to make every year when tomatoes are in season. It features a buttery puff pastry, with in-season ripe tomatoes, a sprinkle of grated cheese and a heavy smear of Dijon Mustard at the bottom. There are a number of variations to this classic Summer dish, including some with ham, anchovies, olives, etc… But if you ask me, this basic one is simply wonderful as is.

Make the recipe

Classic French Tomato Salad

Looking for a fresh, vibrant summer salad straight from the heart of France? This French Tomato Salad, or Salade de Tomates, is a rustic, simple dish that celebrates the flavors of sun-ripened tomatoes, crisp red onions, fresh herbs and quality olive oil. 

Make the recipe

Cod Provencal with Tomatoes, Olives & Capers

An easy, one-pan fish dish that can be ready for the table in less than 30 minutes is always a good recipe to have in your repertoire. This classic Cod Provençal recipe boasts meaty cod loins, simmered in a spicy tomato sauce nestled with salty capers and black olives. This is a quick, simple and healthy one-pan dish that is incredibly flavorful and perfect for busy weeknight dinners.

Make the recipe

Savory Tomato, Corn and Gruyere Galette

This Savory Tomato, Corn and Gruyère Galette is Summertime French cooking at its best – using what’s in season and spending little time in the kitchen. With ripe tomatoes, sweet corn and salty Gruyère cheese held together in a flaky crust, this savory Galette hits all the right marks: seasonal, quick and delicious for a late Summer lunch or dinner. 

Make the recipe

Heirloom Tomato Bread Salad with Fresh Herbs

Inspired by the Mediterranean tradition of bread and tomato salads, this Heirloom Tomato Bread Salad is made of perfectly ripe tomatoes, fresh herbs, a tangy vinaigrette, and crunchy bread croutons. It is both refreshing and satisfying, with a great mix of soft and crunchy textures. An easy salad best made when tomatoes are in season.

Make the recipe

Provence-Style Tomatoes with Breadcrumbs

If you’re attending a barbecue or outdoor get-together in the thick of Summer in France, there’s a good chance you’ll stumble on these Provence-Style Tomatoes topped with Breadcrumbs and Herbs. Known as “Tomates à la Provençale”, this typical warm-weather dish from Provence calls for fresh, seasonal tomatoes slowly confit’d on the stove-top (meaning they’re slowly cooked in their own juice). The confit tomatoes are then finished off in the oven topped with breadcrumbs, garlic and Herbes de Provence, and cooked until crisp and golden.

Make the recipe

Fresh Tomato Velouté Soup

Velvety smooth and full of flavor, this Fresh Tomato Velouté Soup is a delicious bowl of comfort and the best way to use up fresh tomatoes from your garden. A simple recipe made in under 30 minutes, this classic soup uses sunripe tomatoes, onion, garlic and optional spices for a little fiery kick. You’ll  never want to reach for canned soup again!

Make the recipe

Vegetable Tian from Provence

A Classic Vegetable Tian embodies the essence of Provençal cooking during Summer: it’s simple and makes do with the abundance of vegetables available from this sun-drenched region of France. This iconic dish that alternates slices of tomatoes, zucchini and eggplants, is colorful, full of flavor and the perfect side dish for your Summer feasts.

Make the recipe

Crustless Quiche with Summer Vegetables

Less fussy to make than a classic quiche, this crustless quiche is a celebration of warmer days. It embraces ripe summer vegetables: zucchini, eggplant and cherry tomatoes, all encased in a rich egg custard with melty Swiss cheese and fresh herbs. This is a perfect gluten-free brunch, lunch, or dinner that you can easily prepare ahead as well!

Make the recipe

Provencal Eggplant Tomato Gratin

It’s eggplant season, and that means this Provencal Eggplant Gratin is on repeat in my kitchen. This typical Southern French recipe includes tender slices of eggplants baked in-between layers of  tomato sauce, spiked with Herbs de Provence and loads of Parmesan cheese. This is a fuss-free recipe that makes a great side or a perfect vegetarian dinner.

Make the recipe

French Lentil Salad with Tomatoes and Cucumbers

Here’s a refreshing summer twist on the classic French lentil salad! It features earthy Puy lentils mingling with juicy tomatoes and crisp cucumbers, all brought to life with loads of fresh herbs and a zippy dressing with red onions.

Make the recipe

French Style Rice and Tuna Salad

This French-style rice and tuna salad offers delightful Mediterranean flavors and is a beloved childhood favorite of mine, as well as a staple in French home cooking.

This vibrant mix includes rice, tender tuna chunks, juicy tomatoes, briny olives, crisp bell peppers and fresh herbs. It’s a refreshing yet filling salad, perfect for serving at a luncheon, as a side dish for a barbecue, or packed for a picnic or potluck.

Make the recipe

If you try any of these French Tomato recipes, let us know! Leave a comment, rate them, and don’t forget to tag a photo @pardonyourfrench on Instagram. Bon appétit !

The post Easy French Tomato Recipes appeared first on Pardon Your French.

This easy salad is utterly delicious and satisfying, and perfect for a quick weekday lunch or as a starter for weekend entertaining. There is no doubt why the French love it so much!

About Piemontaise Potato Salad

The Piemontaise Salad is an adaptation of the popular Russian Salad (sometimes called Olivier Salad), which found its fame in the late 19^th century in Russia. The original Russian salad (still very popular today) features potatoes, carrots, peas, pickles, eggs and a mayonnaise-based dressing.

Overtime, the recipe gave way to many local variations in Eastern Europe including Poland, Hungary or Ukraine.

In Western Europe, the recipe was first introduced to the Italian region of Piemond through the Royal Castle of Racconigi. It is said Russian cooks thaught the recipe to the Piemonteese castle cooks, who loosly adapted it with a few local ingredients including olives and capers.

The recipe soon found its way into France, where it was once transformed again with the addition of tomatoes and typical french ingredients: cornichons, paris ham and Gruyère cheese. The salad kept the name “Pietmontaise” in reference to its origin, but it really has become an iconic french salad –  widely enjoyed today in bristos and homes. 

What type of potatoes is best for this salad?

I recommend you make this salad with any small new potatoes, or fingerling potatoes. They keep their shape well once cooked, which is exactly what we want here. 

Cook the potatoes until you can easily poke a knife in them; but they shouldn’t be mushy. Then, drain and rinse them right way under cold water to immediately stop the cooking process. 

Parisian Ham

In France, “Jambon de Paris” is used for this recipe. Jambon de Paris is a lean, unsmoked, mild-flavoured ham that is sold cooked, sliced and ready-to-eat in every grocery store and butcher shop in France.

In North America, this style in less common but can often be found at the deli-counter. Ask for thin (not shaved) slices of “Parisian Ham” from your butcher/deli grocer.

How to store this Piemontaise Salad?

After making and enjoying potato salad– if you have any leftovers – you can store them in the refrigerator

• In the refrigerator: this salad can be kept in the fridge in an airtight container for up to 5 days.
• I don’t recommend freezing it, as the flavors and texture can tend to be off once defrosted and the dressing will likely separate. 

Can you make this salad ahead?

Yes! This salad is actually even better if you let it sit for several hours to allow the flavors the develop. This is an ideal dish to make ahead if you’re planning on hosting guests and save some time in the kitchen. 

Cooking tips:

• • This recipes makes enough for 4 people, served as a side or for 6 people, served as an appetizer. 

• • Some Piemontaise Salad recipes call for only mayonnaise for dressing, while some other call for cream, yogurt or a mix. I personally find mixing mayonnaise and Greek yogurt yields a great dressing that’s creamy yet not too heavy on the stomach. If you wish to opt for mayonnaise only, use 5 tablespoons and skip the Greek yogurt.

• • Hard French mountain cheeses, such as Gruyère, Comté or Emmental are traditionally used in this recipe. They are very common cheeses to find in France and are also affordable. In North America, they are slightly more expensive but worth it if you ask me. As a more affordable alternative, opt for white cheddar. 

• • Cornichons are small, tangy French dill gerkins. Smaller and brinier than dill pickles, they can be found at the grocery store in the mustard aisle. As an alternative, you can opt for dill pickles, cut into thin cubes.

• • I love grape tomatoes for this recipe, but you can opt for cherry tomatoes as well. I do not recommend using larger tomatoes as they will render too much juice once chopped, and make the dressing “liquidy”.

More French salad recipes: 

• Classic French Lentil Salad
• Classic French Celery Root Remoulade
• Cucumber Salad with Crème Fraiche
• Frisée Salad with Bacon, Egg and Croutons (Salade Lyonnaise)
• Pickled Herring and Potato Salad (Harengs Marinés Pommes à l’Huile)
• Classic French-Style Potato Salad
• French-Style Couscous Salad (Taboulé)
• French-Style Potato and Green Beans Salad

Piemontaise Potato Salad

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 14 Minutes 14 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 8 voted )

Ingredients

2 large eggs
1.3 lbs (600g) new baby potatoes
8 grape tomatoes (or 10-12 cherry tomatoes)
2 slices Paris ham
½ cup (50g) hard mountain cheese (ie. Gruyère), cubed
1 shallot, peeled and diced
8-10 cornichons (or dill pickles), sliced, plus a few extra for garnish
1 tbsp (15ml) cornichon juice
2 tbsp (30g) mayonnaise
3 tbsp (45g) greek yogurt
1 tbsp chopped fresh herbs (parsley, chive)
Salt and black pepper, to taste

Instructions

Step 1 - Make the hard-boiled eggs. Add eggs to a saucepan. Cover with water by 1 inch and bring to a rapid boil. Boil for 1 minute and immediately remove from heat. Cover and let rest in the boiling water for 10 minutes. Carefully remove eggs from the water and rinse under cold water. Once cooled, peel the eggs under running cool water and slice into large chunks.

Step 2 - Peel the potatoes and place them in a large pot and cover with water by 1 inch. Add 1 tbsp of salt and bring to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium and simmer for about 14 minutes until you can easily poke a knife into the potatoes. Drain immediately into a colander/strainer and run under cold water to cool the potatoes (stopping the cooking process). Set aside. When the potatoes are well cooled, slice them in half or quarters.  

Step  3 – Chop the tomatoes in half. Slice the ham into small squares.

Step 4 -  In a large bowl, combine the diced shallot, sliced cornichons, cornichon juice, mayonnaise, Greek yogurt, fresh herbs, and salt and pepper to taste and stir to combine. Add the potatoes, tomatoes and stir to coat.

Add the ham, cheese, eggs and toss to combine. Adjust seasoning (salt, pepper) if needed and serve with extra chopped fresh herbs on top.

The post Piemontaise Potato Salad appeared first on Pardon Your French.

What is a Sausage Rougail (Rougail Saucisse) exactly? 

Sausage Rougail is a specialty hailing from the French island of La Reunion as well as Mauritius and Madagascar, in the Indian Ocean. This traditional stew consists of creole pork sausages (often smoked, sometimes fresh), cut in pieces and cooked with minced onions, diced fresh tomatoes, ginger and hot peppers.

This is a widely popular dish in the islands, as it’s affordable, very tasty and simple to make. 

Not a specific recipe, “rougail” is used to name creole stews – with sausage rougail being its most popular version of it. Rougails can also be made with cod instead of sausages, or with other vegetables or fruits replacing the tomatoes and onions – such as eggplants, mangos or apples. When made with fruits, rougails are often served cold as a side dish. 

Rougail Saucisse is well beloved in metropolitan France as well. When walking around farmers’ markets, you’ll often find a stall or two offering homemade “Rougail Saucisses” for people to buy and take home.  

There exist countless recipes for Sausage Rougail, but the staple ingredients almost always remain sausages, onions, ginger, tomatoes and aromatics. My recipe keeps it very simple and classic with the use of thyme, bay leaf and chili pepper. 

How to serve a Sausage Rougail? 

A Sausage Rougail is traditionally served with white rice or simple boiled potatoes. You can also serve it with lentils or red beans. 

How to store Sausage Rougail?

Any leftovers? You can keep it in the fridge for up to 3-4 days. 

• In the refrigerator: let the the dish cool completely and store it in an airtight container in the fridge for up to 3-4 days. Reheat your portions on the stovetop on low heat.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the container thaw in the fridge before heating it through on the stovetop or in the microwave. 

My cooking notes: 

• Because smoked pork sausages tend to already contain a salty kick, I prefer not to salt this dish. Of course, you can taste and adjust the seasoning with salt before serving if you feel it is needed. 
• I think half a bird’s eye chili is enough to spice the dish. You can of course use a whole one if you like heat, and omit it completely if you don’t want any spice. 

I hope you enjoy this Sausage Rougail (Creole Sausage Stew) recipe as much as I do! If you have any questions, please leave a comment. 

More recipes you may like: 

• Classic French Beef Bourguignon
• Cod Provençal with tomatoes, capers and olives
• Chicken and Mushroom Pie (Tourte)
• Classic French Coq Au Vin Rouge
• French Tarragon Chicken 
• Simple Chicken Marengo with Mushrooms 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Chicken Breasts in Creamy Mushroom Sauce

Sausage Rougail (Creole Sausage Stew)

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

4 large smoked pork sausages
1 tbsp (15 ml) extra virgin olive oil
2 large onions, peeled and diced
6 garlic cloves, peeled and minced
1.5 inch fresh ginger, peeled and grated
½ bird’s eye chili, seeded and minced
4 large ripe tomatoes
4-5 sprigs thyme, stemmed
1 bay leaf
½ tsp freshly ground black pepper
salt (to taste)

Instructions

Step 1 – Bring a medium pot filled with water to a simmer. Take the sausages out of the fridge and poke them each four times with a fork, all over. Drop the sausages into the pot and simmer for 10 minutes. Take the sausages out and reserve on a plate. When cool enough to handle, dice them into ½ to ¾-inch thick pieces.

 Step 2 – Heat up the olive oil in a large frying pan (or skillet) over medium-high heat. Add the diced onions, minced garlic, grated ginger and minced chili. Cook for 5 minutes, stirring occasionally until fragrant. Add the sausage pieces and cook for 5 minutes, stirring occasionally. 

Step 3 – Add the diced tomatoes, thyme, bay leaf and black pepper. Turn the heat to medium-low, cover with a lid and cook for 20 minutes.

Step 4 – After the 20 minutes, stir and crush the tomatoes with the back of a spoon to get a chunky sauce consistency. Taste and adjust seasoning if needed with salt. Serve with steamed rice, potatoes, lentils or red beans. 

The post Sausage Rougail (Creole Sausage Stew) appeared first on Pardon Your French.

An old timey dish originating from Provence, “Tomates Farçies” were born as a way to make smart use of any leftover meat, bread and fresh herbs people had in the kitchen. For this reason, you can find countless variations of this dish, be it made using ground beef, pork, chicken or chopped up leftover stewed meat, mixed with stale bread or rice, any kind of fresh herbs and any type of hard cheese. But this recipe’s version – made with ground beef, bread and cheese – is by far the most popular.

French beef stuffed tomatoes are nowadays commonly sold at French “boucheries” (meat shops), already pre-cooked. This is also a staple dish in any French household, as it’s fairly easy to recreate and perfect to feed a family.

Naturally, this recipe is made during tomato season, when the fruits are perfectly ripe and sweet.

Common Questions

What varieties of tomatoes work best for this recipe? 

Any medium to large red tomato variety will work for this recipe, including Beefstake, Heirloom or On-The-Vine Tomatoes. Avoid Roma tomatoes as they can’t stand upright well due to their oval shape.  

Choose your tomatoes ripe, juicy yet still a little firm so they don’t turn mushy when baked. Also, try to pick them round (so they stand well upright) and even in size so they bake evenly.

Also, make sure you drain the tomatoes well after carving them. Meaning, you need to salt the inside of the carved tomatoes and place them upside down on paper towels for at least one hour, so they lose most of their excess moisture.

What bread should I use for the stuffing? 

The chunks of bread in the stuffing absorb the moisture released from the tomatoes and beef while they cook, ensuring the stuffing doesn’t get soggy and the tomatoes don’t turn mushy. Any stale bread works for this recipe, from a baguette to a French loaf to simple sliced bread. Make sure the bread is fully soaked in milk so it turns soft. The bread should be dry and easy to slice into cubes, which then get soaked in milk to turn soft and easy to mix.

Should I opt for lean ground meats or ground meats with more fat?

It’s entirely up to you and your personal preferences. The general rule is “fat equals flavor”, but I have made these Tomates Farcies many times using lean ground meats and the taste was still excellent. Use what you have and/or what’s on sale!

Can this recipe be made vegetarian?

While I have never personally made this recipe using meat substitutes, commenters have mentioned success using Beyond Meat “ground beef” as a substitute. If you have experience using these meat substitutes and are happy with the results, it should work well in this recipe as well.

If I wanted to try a different cheese than Parmesan, what would you suggest?

The Parmesan cheese, providing a nice salty kick,  helps bind all the ingredients together. This creates a stuffing that keeps it shape well once cooked and doesn’t crumble on the plate when slicing the tomato.

Another dry/hard mountain cheese would work wonderfully as well, such an Emmental or Gruyère. Pecorino Romano would work nicely too!

Any particular type of rice I should be using for this recipe?

I typically like to use long grain white rice varieties, such as basmati. But use what you have on hand and what you enjoy to eat. 

The rice, placed at the bottom of the dish, helps bring substance to the dish (making it a whole meal), but also serves two practical purposes: it helps keep the stuffed tomatoes upright while they roast in the oven and also to absorb the extra liquid rendered by the ground beef and tomatoes while they cook. This ensures the bottom of your baking dish won’t get soggy, while creating a succulent bed of flavored rice which turns slightly crispy over top.

How to store these French-style Stuffed Tomatoes

After making (and enjoying) these Tomates Farcies – if you have any leftovers – you can store them in the refrigerator.

• In the refrigerator: store them in an airtight container in the fridge for up to 4 days.  Reheat the stuffed tomatoes in a microwave or in the oven for about 5-10 minutes at 350°F (180°C). 
• I don’t recommend freezing this recipe as this will alter the texture of the tomatoes too much. 

Cooking notes :

• This recipe makes 6 Tomates Farçies; you can easily double this recipe to serve a larger crowd.
• The Herbs de Provence deliver classic Provencal flavors, helping give these stuffed tomatoes their signature taste. Herbs de Provence is a typical mix of dried herbs from Provence and usually includes: savory, marjoram, rosemary, thyme and oregano. Herbs de Provence mix can be found in some grocery stores or in specialty stores. If you can’t find it, you can easily make your own mix at home. Use an equal amount of each dried herb and mix. Keep it in a sealed jar or in a tied-up pouch, for months.

These Tomates Farçies are traditionally enjoyed warm as a main, or at room temperature the next day when it is just too warm to turn the oven on. Some say they taste even better the next day!

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

More late-Summer recipes to enjoy: 

• • Classic French stove-top Ratatouille 
  • Chilled Zucchini Mint Soup 
  • Crustless Quiche with Summer Vegetables 
  • Classic Vegetable Tian from Provence
  • Roasted Red Pepper Dip from Provence
  • Classic French Tomato Mustard Tart
  • Swiss Chard Pancakes (Farçous) 
  • Cod Provençal with Tomatoes, Capers & Olives
  • French-Style Zucchini Fritters

French-Style Stuffed Tomatoes (Tomates Farcies)

Print Recipe

Serves: 6 Prep Time: 30 minutes Cooking Time: 1 hour 45 minutes 1 hour 45 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 17 voted )

Ingredients

6 medium, round tomatoes
salt, to taste
2-3 slices stale bread, cut into small cubes
¾ cup milk (2% m.f. or whole)
1 tbsp (15ml) extra virgin olive oil
1 lb (450g) ground beef
½ tsp salt
½ tsp freshly ground black pepper
2 cloves garlic, peeled and minced
1 medium onion, peeled and diced
1 large egg, at room temperature
2-3 fresh basil leaves, finely chopped
1 tbsp of Herbs de Provence
2 tbsp (25g) grated Parmesan cheese
2 tbsp (30ml) extra Virgin Olive Oil
300 to 500g cooked rice (2 to 3 cups)

Instructions

Step 1: Prepare the tomatoes. Cut the hats (tops) from the tomatoes and carve the insides (flesh) out with a spoon. Keep the flesh with the juice in a separate bowl, and keep the hats too. Sprinkle the insides of the tomatoes with a pinch of salt, and place the tomatoes upside down on a linen or paper towel to absorb the excess juice. Set aside for at least one hour.

In a bowl, pour the milk over the bread cubes and set aside to soak for about 20 minutes. 

Step 2: Chop up the removed tomato flesh coarsely. Heat 1 tablespoon (15ml) of extra virgin olive oil in a frying pan over medium heat. Sauté the garlic and onion, and then add the tomato flesh. Cook for about 10 minutes, stirring occasionally, until the mixture is moisture-free and reduced to a paste-like consistency.

Pre-heat your oven to 350°F (180°C) with a rack in the middle.

Step 3: In a large mixing bowl, combine the ground beef, salt, pepper, garlic, onion, egg, basil, Herbs de Provence, parmesan, and milk-soaked bread. Add the tomato flesh mixture and mix until just combined.

Grease a large baking dish with 1 tablespoon (15ml) of olive oil. Spread the rice over the bottom - it should cover the bottom of the dish by about 2 inches. 

Step 4: Spoon the stuffing into the hollowed tomatoes, making sure they are well packed. Place the hats back on top and place the tomatoes standing upright into the baking dish, over the rice. Drizzle with 1 tablespoon (15ml) of olive oil and sprinkle with black pepper and herbs de Provence to taste.

Bake for 1 hour and 30 minutes - depending on your oven, this can be slightly shorter or longer. The tomatoes are done when the rice looks golden and crispy on top, the meat stuffing is browned and cooked, and the tops of the tomatoes are wrinkled with charred edges.

Allow the dish to rest 30 extra minutes in the oven, with the oven turned off, before serving.

This recipe was first published on July 13, 2022 and edited on August 25, 2023. I updated the photos and updated the article with common questions & answers, additional tips and a few improved ingredients/instructions for the recipe. 

The post French-Style Stuffed Tomatoes (Tomates Farcies) appeared first on Pardon Your French.

About Heirloom Tomatoes

Heirloom tomatoes are known in French as “Tomates d’Antan” – translating literally to “yesteryear tomatoes”. Heirloom tomatoes have their peak season in mid to late summer. They come in beautiful colors, such as red, yellow, green, and sometimes even dark red (referred to as black). 

Dark red “Tomates D’Antan” (heirloom tomatoes) from my hometown’s market in Brittany.

So, what are heirloom tomatoes, really?

It is their seeds that sets them apart. Unlike most “commercial” varieties, heirloom tomato seeds are passed down from one season to the other. Farmers often manually pick the seeds from the plants that gave the best tomatoes and/or choose to select them by traits, such as taste or juiciness.

Other times, farmers simply let their plants be pollinated naturally (by insects, wind…). In essence, heirloom tomatoes are the result of non-scientific modification. And because these tomatoes are grown with their best taste in mind (and not appearance, nor consistency in size), they grow in various shapes and colors, and they taste much better as well. 

My tips when shopping for ripe, in-season tomatoes: 

• Lift them – a medium to large tomato should feel heavy for its size.  
• Gently press on them – perfectly ripe tomatoes should have a slight bit of give, but they shouldn’t be soft. Remember they’ll continue to ripen on your counter. 
• Look for tomatoes that are uniformly ripe with no pale spots, cracks or bruises. 
• Smell them – Ripe tomatoes should smell floral. If you can’t smell anything, this likely means the tomato is under ripe. 

To make this Heirloom Tomato Bread salad ahead

I love that you can prepare all the components of this salad ahead and assemble it just before serving. You can start by preparing the vinaigrette. It can be made a few hours ahead, or longer, and kept tightly covered in the fridge. You can then prepare the croutons and keep them uncovered, spread over a plate. You can then slice the tomatoes, season them, and place them in the bowl.

Right before serving, toss the tomatoes with the fresh herbs, the vinaigrette and sprinkle the croutons over top, right before serving – you want the croutons to still be crunchy when you serve. After a few minutes, the croutons will naturally soak in the vinaigrette and soften; which can remind of the texture of an Italian Panzanella salad (traditionally made with wet bread). 

Cooking tips: 

• Heirloom tomatoes are more delicate than “classic” tomatoes. Handle and cut them with care. 
• For homemade croutons that will crisp up nicely, use a day-old, sturdy loaf of bread. French, Italian, or even a sourdough boule or a baguette are all good options. Avoid using soft white breads, like dinner rolls or pre-sliced white bread.
• Basil, parsley, and chive are great combinations of fresh summer herbs in this salad. If you are comfortable, feel free to get creative with other herbs. Fresh tarragon or chervil work great here too. 

I hope you’ll love this Heirloom Tomato Bread Salad as much as I do! If you have any questions, please leave a comment. 

Heirloom Tomato Bread Salad with Fresh Herbs

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 3 Minutes 3 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

2lbs (900g) ripe heirloom tomatoes, washed and chopped in half wedges
6-8 basil leaves, chopped
1/4 bunch parsley (curly or flat), stemmed and chopped
1/4 bunch chive, chopped
Salt and freshly ground black pepper to taste

¼ cup French Vinaigrette

For the croutons:
1 tsp unsalted butter
1 cup cubed day-old bread, such as a sourdough boule, a baguette, or any French or Italian loaf
1/4 tsp fine sea salt

Instructions

Step 1 - Make the Croutons. In a medium skillet or frying pan, melt the butter over medium heat. When it foams, add the bread and salt. Cook, stirring frequently, until golden, about 3 to 5 minutes. Remove from heat and set aside on a plate. The croutons will continue to crisp up as they cool.

Step 2 – Place the tomato slices in a large serving bowl and season with salt and pepper to taste. Toss with the fresh herbs and the vinaigrette (up to ¼ cup – less if you want). Right before serving, top off with the croutons.

The post Heirloom Tomato Bread Salad with Fresh Herbs appeared first on Pardon Your French.