Recipe ingredients
- 1/2 cup pitted black olives, preferably oil-cured or calamatas
- 3 tablespoons capers, with a bit of their liquid
- 4 anchovy fillets, with some of their oil
- 1 clove garlic, lightly smashed
- About 1/4 cup extra virgin olive oil
- 2 pounds tomatoes
- Salt and freshly ground black pepper
- 1 cup basil leaves, torn
Recipe method
- To make tapenade, put olives, capers, anchovies and garlic in container of food processor or blender, along with a bit of olive oil.
- Pulse machine once or twice and swiftly add remaining olive oil while machine is running. Do not puree.
- You want a coarse, uneven blend (you can chop all the ingredients by hand or grind them with mortar and pestle).
- Thin with more olive oil if you like.
- Core tomatoes, cut them in two horizontally and shake out the seeds, squeezing gently. Chop.
- Toss with tapenade and some salt and pepper if necessary.
- Stir in basil leaves.
- Taste, adjust seasonings and serve.
Other salad recipes:
Tomato and tapenade salad recipe
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