Provençal Vinaigrette

Recipe Summary

Recipe Servings: 8 portions
Recipe Preparation Time: 10 minutes
Recipe Cook Time: 5 minutes


1 beefsteak tomato, seeded and finely diced
12 pitted green olives, such as manzanilla, finely diced
1 jarred roasted red pepper, rinsed and chopped
2 shallots, minced
1/4 cup capers, drained and rinsed
1/2 teaspoon chopped fresh thyme
Finely grated zest and juice of 1/2 lemon
1 1/2 teaspoons sherry vinegar
1/2 cup Lucini® Organic Limited Reserve™ Extra Virgin Olive Oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


In a bowl, combine the tomato, olives, red pepper, shallots, capers, thyme, lemon zest and juice, vinegar, and oil. Stir the ingredients, gently but thoroughly, Season with the salt and pepper. The vinaigrette can be made 1 day ahead of serving and will keep for 7 days covered in the fridge (if you don’t eat it all by then.)


Recipient of the coveted James Beard award for “Best New Chef: South,” Chef Michael Schwartz of the hit Miami Design District restaurant, Michael’s Genuine Food & Drink, is a firm believer in the “farm-to-table” movement. Chef Schwartz is recognized for his straightforward, ingredient-driven cuisine, as well as his commitment to supporting local farmers and has recently launched his first cookbook, Michael’s Genuine Food: Down to Earth Cooking for People Who Love to Eat.