Tomato Salad a la Jardiniere


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This dish is a feast of flavors from the sun-drenched gardens of Provence. "Jardiniere" means gardener—the name really suits this colorful and delicious vegetable salad.

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  • 1 pt. cherry tomatoes
  • 2 small zucchini
  • 1 C. black olives
  • 1 large bunch of watercress
  • For the Dressing:
  • 2 garlic cloves
  • salt and white pepper
  • 2 Tbs. white wine vinegar
  • 1 tsp. Dijon mustard
  • 5 Tbs. olive oil

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Quarter the tomatoes and place in a large bowl. Trim the zucchini and cut in half or quarters lengthwise, depending on the thickness. Cut crosswise into 1/2-inch pieces. Add to the tomatoes. Pit the olives and add to the tomatoes. Remove the tough stems from the watercress. Rinse the watercress, dry, and break into small pieces. Add to the tomatoes. Mash the garlic to a paste with 1/4 tsp. salt and place in a small bowl. Add the vinegar, mustard, and 1/4 tsp. white pepper. Whisk until blended. Pour in the oil in a steady stream, whisking constantly until creamy. Add the dressing to the tomato mixture and toss gently to coat. Let the salad stand for a few minutes before serving to allow the flavors to mingle.

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