Tomato and Tapenade Salad
MediterraneanSeafoodEasy15 minBy Northstar
Ingredients
Servings
4
- 0.5 cup pitted black olives, preferably oil-cured or kalamata
- 3 tbsp capers with a bit of their liquid
- 4 fillets anchovy fillets with some of their oil
- 1 clove garlic, lightly smashed
- 0.3 cup extra-virgin olive oil (plus more to taste)
- 2 lb ripe tomatoes
- 1 tsp salt and freshly ground black pepper
- 1 cup fresh basil leaves, torn
Instructions
- 1
To make tapenade: put olives, capers, anchovies, and garlic in a food processor along with a bit of olive oil. Pulse once or twice, then slowly add remaining olive oil while machine is running. Do not purée — you want a coarse, uneven blend. Thin with more olive oil if desired.
- 2
Core tomatoes, cut them in two horizontally, and shake out the seeds, squeezing gently. Chop.
- 3
Toss chopped tomatoes with tapenade, and some salt and pepper if necessary.
- 4
Stir in torn basil leaves.
- 5
Taste, adjust seasonings, and serve.
Tags
salad