St. Tropez Summer Salad

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November 3, 2015

The salad is so pleasant in look and taste that will please even the toughest guest. A single complex bite will bring the bohemian and sunny spirit to the table.


4 fresh heirloom tomatoes

¼ baby fennel bulb, cut to thin ribbons

¼ green pepper, cut to thin slices

¼ red onion, cut to thin slices

5 fingering potatoes

1 Kirby cucumber, peeled and cut to thin pieces, lengthwise

8 nicoise olives

1 egg, hard-boiled

4 fillets of anchovies, in pure olive oil

1 spring parsley for garnish

Salt and freshly ground black pepper to taste

Freshly squeezed lemon juice


1-cup extra virgin olive oil

1 sprig fresh rosemary

1 sprig fresh basil

2 bay leaves

2 whole black pepper corn

1 garlic clove, thinly sliced


1To make the herb olive oil in a small glass jar add one cup extra virgin olive oil and mix it with the fresh basil, rosemary, bay leaves, black pepper corn and thinly sliced garlic clove. The herb olive oil can be prepared the night before.

2Boiled the fingering potatoes and let them cool. Hard boil the egg, peel and cut it to 4 pieces.

3Cut the top of the heirloom tomatoes and scoop out the inside. Stuff each tomato with slices of baby fennel, cucumbers, green peppers, red onions, small bite pieces fingering potatoes and top it with a nicoise olive and rolled anchovies. Repeat the same with the rest of the tomatoes.

4Serve it in the individual plate with a quarter piece of hard-boiled egg on the side. Drizzle it with the infused oil and

5freshly squeezed lemon juice and the St. Tropez dolls are ready to be served.


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