Tomato Salad with Olive Tapenade
This tomato salad makes the most of ripe, juicy tomatoes, highlighted with a bold black olive tapenade. The salty tang of the tapenade enhances the sweetness of the tomatoes, creating a fresh, vibrant side dish that is simple to prepare. Freshly made tapenade offers a depth of olive flavour unmatched by store-bought jars.
| Cuisine | French |
| Category | Salad |
| Prep Time | 15 minutes |
| Cook Time | 0 minutes |
| Rest Time | 15 minutes |
| Total Time | 30 minutes |
| Servings | 4 servings |
| Difficulty | Easy |
| Published | 8/18/2025 |
Instructions
- 1
Place sliced tomatoes in a bowl. Sprinkle with salt and toss gently. Leave to sit for 15 minutes, then drain off excess liquid.
- 2
Pit olives if needed. Combine olives, capers, garlic, anchovy, and vinegar in a blender or food processor. Add 4 tbsp olive oil and blend into a rough paste, scraping sides as needed. Add extra oil if paste is too thick. The paste should be smooth but retain some texture.
- 3
Drain tomatoes again. Arrange slices overlapping on a large plate or platter. Spoon over about one-third of the tapenade, or to taste.
- 4
Garnish with parsley leaves and drizzle with about 1 tbsp olive oil. Serve remaining tapenade on the side for guests to add as desired.
Nutrition Information
| Calories | 79 |
| Protein | 1g |
| Carbohydrates | 5g |
| Total Fat | 7g |
| Saturated Fat | 1g |
| Polyunsaturated Fat | 2g |
| Monounsaturated Fat | 4g |
| Trans Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 299mg |
| Potassium | 271mg |
| Fiber | 2g |
| Sugar | 3g |
| Vitamin A | 1319IU |
| Vitamin C | 21mg |
| Calcium | 23mg |
| Iron | 1mg |
Recipe Notes
Olives – Use fresh or refrigerated olives from a deli or supermarket section for best flavour. Pitting them yourself enhances texture and reduces sogginess. Green olives are acceptable but less traditional and will resemble a pesto.
Anchovies – Can be replaced with 1/2 tsp anchovy paste. If omitted, add an extra teaspoon of capers for balanced flavour.
Tapenade leftovers – Extra tapenade keeps for 2 weeks. Use as a pasta sauce, spread on crostini, dot over cheese, mix into mayonnaise, toss with boiled potatoes, or incorporate into butter for a flavoured spread.
Serving tip – Drizzle olive oil lightly over salad and leave extra tapenade on the side for guests to add more according to taste.
Nutrition – Provided per serving assuming 6 servings and using half the tapenade.
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