Tomato Salad with Olive Tapenade
Juicy tomatoes meet salty black olive tapenade in this French-inspired salad, finished with parsley and olive oil.
By Cookin' Kitchen
- Prep: 15 minutes
- Servings: 4 servings
Recipe
Tomato Salad with Olive Tapenade
Juicy tomatoes meet salty black olive tapenade in this French-inspired salad, finished with parsley and olive oil.
Cookin' · https://cookin.club/recipes/tomato-salad-with-olive-tapenade
- Prep
- 15 minutes
- Servings
- 4
Ingredients
For 4 servings
Tomato salad
Tapenade
Instructions
Season the tomatoes
Step 1: Place the sliced tomatoes in a bowl. Sprinkle with the salt and toss gently. Let sit for 15 minutes, then drain off the liquid the tomatoes have released. Meanwhile, make the tapenade.
Make the tapenade
Step 2: Pit the olives if needed. Combine the olives, capers, garlic, anchovy and vinegar in a blender or food processor.
Tip: A smaller blender works well.
Step 3: Add 4 tablespoons of the olive oil and blend, scraping down the sides as you go, until a rough paste forms. If the paste is very thick and difficult to blend, add the remaining tablespoon of oil to help it along.
Step 4: Blend to a smooth but not completely fine puree, leaving a little texture. The paste should not be excessively oily.
Assemble
Step 5: Drain the tomatoes once more, then arrange the slices overlapping on a large plate or platter. Spoon about one-third of the tapenade over the tomatoes, or add as much as you like.
Step 6: Garnish with parsley leaves and drizzle with a little more olive oil, about 1 tablespoon. Serve with some of the remaining tapenade on the side.
Notes
Olives and anchovies
Choose fresh olives from a deli or the refrigerated section; shelf-stable black olives in jars lack the intense olive flavor and briny tang needed for tapenade. Unpitted olives are preferred for flavor and texture; squash them with your fingers or the flat of a knife to remove the pits. Green olives also work, though the tapenade will be less traditional and more pesto-like.
For the anchovy fillets, use 1/2 teaspoon anchovy paste instead. To leave anchovies out, add another teaspoon of capers.
Using leftover tapenade
Extra tapenade keeps for 2 weeks. Stir it through cooked pasta, spread it on bread or crostini, serve it with cheese or vegetables, or use it alongside fish, seafood, chicken or lamb. It also works tossed with boiled potatoes, mixed into mayonnaise, or combined with softened butter.
Nutrition per serving
- Calories
- 79 kcal
- Fat
- 7 g
- Saturated fat
- 1 g
- Carbohydrates
- 5 g
- Sugar
- 3 g
- Fiber
- 2 g
- Protein
- 1 g
- Sodium
- 299 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Juicy, ripe tomatoes pair with salty, briny black olive tapenade in this French-inspired salad. Make the tapenade from scratch for a bold olive flavor, then serve some on the side.
The tapenade makes more than the salad needs. Use black deli olives for its deep, briny flavor, and garnish the tomatoes with whole or roughly torn flat-leaf parsley.
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