Tomato Salad with Olive Tapenade

Name: Tomato Salad with Olive Tapenade
Ingredients: 5 tomatoes (, medium sized, 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); 1 cup kalamata or other black deli olives (, preferably unpitted (Note 1); 2 tsp capers (, drained or rinsed (if packed in salt), chopped); 1 garlic clove (, medium, minced); 1 large or 2 small anchovy fillets (Note 2), minced); 1/4 tsp red or white wine vinegar; 4 - 5 tbsp extra virgin olive oil (, use your best stuff!)

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Total Time

15 minutes

Prep Time

15 minutes

Rating

(5)

Ingredients

4 servings

5 tomatoes (, medium sized, 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)
1 cup kalamata or other black deli olives (, preferably unpitted (Note 1)
2 tsp capers (, drained or rinsed (if packed in salt), chopped)
1 garlic clove (, medium, minced)
1 large or 2 small anchovy fillets (Note 2), minced)
1/4 tsp red or white wine vinegar
4 - 5 tbsp extra virgin olive oil (, use your best stuff!)

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Preparation

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Step 1

Season tomatoes: Place sliced tomatoes into a bowl. Sprinkle over the salt and toss well but gently. Leave to sit for 15 mins, then drain off any liquid the tomatoes have dropped. Meanwhile make the tapenade.

Step 2

Tapenade:

Step 3

Pit olives if required. Combine olives, capers, garlic, anchovy and vinegar in a blender or food processor. Smaller is better, eg. a Nutribullet.

Step 4

Add 4 tbsp of olive oil and blend until a rough paste forms, scraping down the sides as you go. If the paste is very thick and you are having trouble blending, add another 1 tbsp of olive oil to help it along.

Step 5

You should have a nice paste that’s combined to a smooth but not super-fine puree (we want a little character), and isn’t excessively oily.

Step 6

Assemble:

Step 7

Drain your tomatoes one last time, then arrange slices overlapping on a large plate or platter. Dollop over the tomatoes 1/3 of the tapenade, or as much as you feel you want.

Step 8

Garnish with parsley leaves. Drizzle salad with a little more olive oil (~1 tbsp). Serve with some remaining tapenade on the side so people can help themselves.