Description
A refreshing and flavorful Tomato Salad with Olive Tapenade that combines ripe, juicy tomatoes with a robust, savory olive tapenade made from kalamata olives, capers, garlic, anchovies, and extra virgin olive oil. Perfect as a light appetizer or a side dish, this Mediterranean-inspired salad showcases fresh herbs and vibrant flavors without any cooking required.
Ingredients
Scale
Salad
- 5 medium tomatoes, sliced into 1cm (0.2″) thick rounds
- 1/4 tsp salt
- 1/2 cup flat leaf parsley leaves, left whole or roughly torn
- Extra olive oil, for drizzling
Olive Tapenade
- 1 cup kalamata or other black deli olives, preferably unpitted
- 2 tsp capers, drained or rinsed if packed in salt, chopped
- 1 garlic clove, medium, minced
- 1 large or 2 small anchovy fillets, minced
- 1/4 tsp red or white wine vinegar
- 4 – 5 tbsp extra virgin olive oil (use your best quality)
Instructions
- Season Tomatoes: Place sliced tomatoes into a large bowl. Sprinkle the salt evenly over the tomatoes and gently toss to coat all slices. Let them sit for 15 minutes to allow the salt to draw out excess moisture. After 15 minutes, carefully drain off any liquid released from the tomatoes to prevent the salad from becoming soggy.
- Prepare Tapenade: While the tomatoes are resting, combine the kalamata olives, chopped capers, minced garlic, minced anchovy fillets, and red or white wine vinegar in a food processor or blender. Pulse several times to coarsely chop and combine the ingredients without puréeing into a paste. Slowly add the extra virgin olive oil as you continue pulsing until the mixture is well blended but still has some texture.
- Assemble Salad: Arrange the drained tomato slices on a serving platter. Spoon dollops or spread the olive tapenade evenly over the top of the tomatoes. Scatter the flat leaf parsley leaves across the salad for freshness and color. Drizzle extra olive oil over everything for an added silky finish. Serve immediately to enjoy the fresh flavors and textures.
Notes
- Note 1: Using unpitted olives makes it easier to pulse them into a coarse tapenade, but pitted olives can be used if needed.
- Note 2: Anchovy fillets add depth of flavor to the tapenade, but can be omitted for a vegetarian option or substituted with capers for saltiness.
- Use the best quality extra virgin olive oil you have, as it greatly enhances the flavor of this simple dish.
- This salad is best served fresh but can be made up to 1 hour ahead and chilled.
