Studio Lunch: Peaches + Tomatoes with Vadouvan Oil 
and Lazy Niçoise

Studio Lunch: Peaches + Tomatoes with Vadouvan Oil 
and Lazy Niçoise

This lunch is a favorite we make at least once a week when it’s warm outside and tomatoes and stone fruit are in season. 

Inspired by our favorite restaurant, Gem, vadouvan adds the perfect warmth to the ripe produce. The lazy niçoise is perfect for days you want to make a quick lunch.


Peaches + Tomatoes with Vadouvan Oil

2 Peaches
2 Heirloom Tomatoes
1 tsp Vadouvan Spice Blend
2 Tbsp Extra Virgin Olive Oil

Slice the peaches and heirloom tomatoes. In a small bowl, add the vadouvan and EVOO. Whisk together until smooth. Ideally, we make this ahead of time by combining warm EVOO and vadouvan in a glass jar and storing in a cool, dry place. Pour the vadouvan Oil over the peaches and tomatoes, and enjoy.


Lazy Niçoise

For the Dressing:
1 cup Basil
2 cloves Garlic
1 Tbsp Sherry Vinegar
1 tsp Dijon Mustard
Extra Virgin Olive Oil

If you are low on time, simply blend all ingredients together. If you have the time, the texture is best when you use a mortar + pestle or suribachi. First, add the garlic and salt. When broken down, add the basil and grind until it becomes a paste. Next, add the dijon and sherry vinegar. When everything is combined, add the EVOO until you reach your desired thickness.


For the Salad:
Head of Boston Lettuce
Handful of Cherry Tomatoes, sliced in half
2 Persian Cucumbers, sliced and slices cut in half
Castelvetrano Olives to taste, sliced in half
2 Tins of Tuna Filets

First, roughly chop the head of lettuce into bite sized pieces. Add the tomatoes, cucumbers, and olives. Add the tuna and fork into bite sized pieces. Drizzle the dressing onto the salad. Toss and serve.


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