Best 2 Vegetable Salad Provencal Recipes

**Vegetable Salad Provencal: A Colorful Medley of Fresh and Flavorful Ingredients**

Savor the vibrant flavors of the South of France with the Vegetable Salad Provencal, a delectable dish that captures the essence of Provencal cuisine. This refreshing salad is a symphony of fresh, seasonal vegetables, herbs, and a tangy vinaigrette dressing, creating a harmonious balance of flavors and textures. Discover the simplicity and elegance of this classic salad, as we guide you through the recipes to create your own Vegetable Salad Provencal at home. From choosing the freshest ingredients to assembling and dressing the salad, we'll share all the secrets to making this Provencal specialty a delightful addition to your culinary repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

PROVENCAL SALAD

Provencal Salad image

Categories Salad Egg Olive Potato Tomato Quick & Easy Tuna Green Bean Parsley Capers Gourmet

Yield Makes 4 (main course) servings

Number Of Ingredients 15

Ingredients

For dressing
1/4 cup Champagne vinegar
2 teaspoons Dijon mustard
2 large garlic cloves, minced
1/2 teaspoon sugar
1/3 cup extra-virgin olive oil
For salad
1 pound green beans, trimmed and halved
1 pound small (1- to 2-inch) yellow-fleshed potatoes such as Yukon Gold
2 (6-ounce) cans tuna in olive oil, drained
12 ounces cherry tomatoes, halved
1/2 cup pitted Kalamata olives (3 ounces)
3 tablespoons rinsed drained bottled capers (1 ounces)
1/2 cup finely chopped flat-leaf parsley
4 hard-boiled large eggs, quartered

Steps:

Make dressing:
Whisk together vinegar, mustard, garlic, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper, then add oil in a slow stream, whisking until emulsified.
Make salad:
Cook beans in a pot of boiling salted water (2 tablespoons salt for 6 quarts water), uncovered, until tender, 5 to 6 minutes. Immediately transfer with a slotted spoon to a bowl of ice water to stop cooking. Drain beans and pat dry.
Add potatoes to boiling water and simmer, uncovered, until tender, about 20 minutes, then drain. Halve potatoes while still warm.
Gently flake tuna and toss with 1 tablespoon dressing.
Toss potatoes and beans with tomatoes, olives, capers, parsley, and remaining dressing in a large bowl. Season with salt and pepper and top with tuna and eggs.

VEGETABLE SALAD PROVENCAL

Vegetable Salad Provencal image

This is somewhat unusual in that the vegetables are cooked in the dressing, then chilled. Adapted from McCall's Cooking School. Cook time includes cooking and chilling time.

Provided by Chocolatl

Categories Peppers

Time 4h40m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

6 tablespoons vegetable oil, divided (use olive oil if you prefer)
3 medium onions, peeled and sliced (3/4 pound total)
2 garlic cloves, crushed
2 large green peppers, seeded and cut into 1-inch long strips (3/4 pound total)
2 summer squash, sliced (3/4 pound total)
1 teaspoon dried basil
1/2 teaspoon ground coriander
1 bay leaf, crumbled
1 teaspoon salt
pepper
3 tablespoons lemon juice
1/2 cup dry white wine
3 medium tomatoes, sliced (1 pound total)
chopped parsley

Steps:

Heat 2 tablespoons oil in a large skillet over medium-high heat until very hot.
Add onion and garlic and cook, stirring, until onion is transparent, about 5 minutes. Remove and set aside.
Add 2 more tablespoons of oil and heat until very hot.
Add peppers and cook, stirring frequently, until pepper is tender-crisp, about 5 minutes. Remove and set aside.
Add remaining oil and heat until very hot.
Add squash and cook, stirring frequently, until tender-crisp, about 5 minutes.
Return onions and green peppers to skillet.
Stir in basil, coriander, bay leaf, salt, pepper, lemon juice and wine. Mix well.
Increase heat to high and bring to a boil.
Reduce heat.
Spread tomatoes on top of mixture.
Cover and simmer over low heat for 5 minutes.
Gently place mixture in a shallow serving dish.
Cover and refrigerate at least 4 hours.
Toss lightly and sprinkle with parsley just before serving.

Nutrition Facts : Calories 146, Fat 10.5, SaturatedFat 1.4, Sodium 297.9, Carbohydrate 10.3, Fiber 2.6, Sugar 5.3, Protein 1.9

Tips:

Use the freshest vegetables possible. This will ensure the best flavor and texture.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Do not overcook the vegetables. They should be tender but still have a slight crunch.
Use a variety of colors and textures. This will make the salad more visually appealing.
Add a flavorful dressing. This will help to bring all of the flavors together.
Serve the salad at room temperature. This will allow the flavors to meld.

Conclusion:

Vegetable salad provencal is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal taste. With a variety of fresh vegetables, a flavorful dressing, and a few simple techniques, you can create a delicious and healthy salad that will be enjoyed by everyone at the table.

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