Provençal and Fresh Tomatoes Mixed Salad

salade de tomates fraîches et tomates provençales

Two textures : flavorful fresh tomatoes and iconic tomates provençales, almost candied give a wonderful twist to this mixed salad.

This is the perfect mixed salad to prepare when you have leftover of South-France Provençal tomatoes. You can find the recipe here.

IMPORTANT NOTE If you don’t have Provençal tomatoes keftovers you can of course check the recipe, fry tomatoes in advance, let them cool down and then follow the below instructions to prepare the salad. Tomates provençales are actually very easy to make, all you have to do is heat olive oil, fry tomatoes on both sides and season with salt, pepper, garlic and herbes de Provence or parsely. Once you’ve made those you’ll prepare them again and again….

I often make two big pans of tomates provençales and like to serve ther as a side with rice. The next day, I choose to serve the with scrambled eggs or in an omelet, or in a lentil salad as it’s good to add juicy ingredients with lentils.

Or mix them with fresh tomatoes dices. It gives a nice twist, a simple, flavorful and healthy salad with two textures of tomatoes. I like to sprinkle shallot and olives, vinaigrette French dressing but feel free to make this recipe yours with the toppings you like or have on hands.

salade de tomates fraîches et tomates provençales

Provençal and Fresh Tomatoes Mixed Salad

Two textures of tomatoes : flavorful fresh tomatoes and iconic tomates provençales, almost candied give a winderful twist to this salad. With a bit of vinaigrette French dressing and olives.
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Prep Time 15 minutes
Cook Time 0 minutes
Course Salad
Cuisine French, Mediteranean
Servings 4


  • 12 half Provençal tomatoes see the recipe here of tomates provençales
  • 4 large tomato
  • 1 tablespoon balsamic vinegar if not red wine vinegar
  • 16 green olives
  • 16 black olives
  • 1 large shallot
  • olive oil
  • salt
  • Pepper


  • Cut the fresh tomatoes and the Provencal tomatoes into slices or cubes. Gently combine them in a bowl or arrange them in individual plates.
  • Pour the remaining cooking juice from the Provencal tomatoes with olive oil or add a drizzle of olive oil. Drizzle balsamic vinegar. Season with salt and pepper, taste and adjust the seasoning if necessary.
  • Finely chop shallot. Pit olives and cut them into thin slices. Sprinkle shallot and olive over your tomato salad.


Serve chilled.
This recipe was designedto use Provençal tomatoes leftovers. If you don't have any, follow my recipe of Provencal tomatoes here, and let them cool down. The preparation time and cooking time will of course be longer.
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Bon appétit !

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