Tomato Salad with Olive Tapenade Recipe

Introduction

This fresh Tomato Salad with Olive Tapenade is a vibrant and flavorful dish perfect for warm days or as a tasty appetizer. Juicy tomatoes meet a savory olive tapenade, creating a wonderful balance of bright and rich flavors.

Ingredients

• 5 medium tomatoes, sliced into 1cm (0.2″) thick rounds
• 1/4 tsp salt
• 1/2 cup flat leaf parsley leaves, whole or roughly torn
• Extra olive oil, for drizzling
• 1 cup kalamata or other black deli olives, preferably unpitted
• 2 tsp capers, drained or rinsed if packed in salt, chopped
• 1 medium garlic clove, 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

1. Step 1: Place the sliced tomatoes into a bowl. Sprinkle with salt and gently toss to coat. Let them sit for 15 minutes, then drain off any liquid that has collected.
2. Step 2: While the tomatoes rest, prepare the tapenade. If your olives are pitted, remove the pits now.
3. Step 3: In a blender or food processor, combine the olives, capers, garlic, anchovy, and vinegar.
4. Step 4: Add 4 tablespoons of olive oil and blend until a rough paste forms. Scrape the sides as needed. If the mixture seems too thick to blend well, add the remaining 1 tablespoon of olive oil.
5. Step 5: The tapenade should be smooth but with some texture—not overly fine or oily.
6. Step 6: Drain the tomatoes one last time, then arrange the slices overlapping on a large plate or platter.
7. Step 7: Spoon about one-third of the tapenade over the tomatoes or to your preference.
8. Step 8: Garnish with the parsley leaves and drizzle the salad with approximately 1 tablespoon of extra olive oil. Serve with the remaining tapenade on the side for guests to add more if they like.

Tips & Variations

• Use the best quality extra virgin olive oil you can find for a richer, more vibrant flavor.
• If you prefer a milder tapenade, reduce the amount of anchovy or omit it altogether.
• Try adding a few fresh basil leaves for a different herb note.
• If you cannot find unpitted olives, pitted olives work fine; just be careful to remove any pits before blending.

Storage

Store any leftover tomato salad and tapenade separately in airtight containers in the refrigerator for up to 2 days. When ready to serve again, let the salad come to room temperature and give the tapenade a quick stir. Avoid reheating to maintain fresh flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of olives for the tapenade?

Yes, you can substitute with black olives like Gaeta or Ligurian if kalamata olives are unavailable. Just choose flavorful, high-quality olives for best results.

Is anchovy required in the tapenade?

Anchovies add depth and umami, but they can be omitted for a vegetarian option. The tapenade will still be delicious but with a slightly lighter flavor.

Tomato Salad with Olive Tapenade Recipe

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★★★★★

4.4 from 136 reviews

• Author: Sophie
• Total Time: 20 mins
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A vibrant and flavorful Tomato Salad with Olive Tapenade featuring ripe tomatoes seasoned and topped with a savory black olive, caper, and anchovy paste. This Mediterranean-inspired dish is enhanced with fresh parsley and quality extra virgin olive oil, making it a perfect refreshing appetizer or side.

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Ingredients

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Tomato Salad

• 5 medium-sized tomatoes, sliced into 1cm (0.2″) thick rounds
• 1/4 tsp salt
• Extra olive oil, for drizzling (about 1 tbsp)
• 1/2 cup flat leaf parsley leaves, left whole or roughly torn

Olive Tapenade

• 1 cup kalamata or other black deli olives, preferably unpitted
• 2 tsp capers, drained or rinsed if packed in salt, chopped
• 1 medium garlic clove, 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)

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Instructions

1. Season tomatoes: Place the sliced tomatoes into a bowl and sprinkle the salt evenly over them. Toss gently to combine. Let them sit for 15 minutes to allow the tomatoes to release some liquid, then drain off any excess juice carefully.
2. Prepare tapenade: If olives are pitted, remove pits. In a blender or food processor, combine the olives, capers, minced garlic, minced anchovy fillets, and wine vinegar.
3. Blend tapenade: Add 4 tablespoons of extra virgin olive oil to the blender and pulse until a rough paste forms, scraping down the sides as needed. If the mixture is too thick to blend well, add the remaining 1 tablespoon of olive oil to loosen it. The final tapenade should be smooth but still have some texture, not overly oily or too fine.
4. Assemble salad: Drain the tomatoes one last time if any liquid has accumulated. Arrange the tomato slices overlapping on a large plate or platter. Spoon about one-third of the tapenade over the tomatoes, or more to taste.
5. Garnish and serve: Scatter the parsley leaves over the tapenade and tomatoes. Drizzle the salad with approximately 1 tablespoon of extra olive oil. Serve the salad with the remaining tapenade on the side so guests can add more if they like.

Notes

• Use high-quality extra virgin olive oil for the best flavor in the tapenade and salad drizzle.
• If you do not have anchovy fillets, you can omit them, but the tapenade will lose some of its classic umami depth.
• To pit olives, gently press them to release the pit or use a pitting tool.
• The resting time for salted tomatoes allows excess moisture to drain, which keeps the salad from becoming watery.

• Prep Time: 20 mins
• Cook Time: 0 mins
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean

Keywords: tomato salad, olive tapenade, Mediterranean salad, appetizer, no-cook salad, healthy salad