Tomato Salad with Olive Tapenade is a bold, refreshing dish that celebrates the natural sweetness of ripe tomatoes paired with the briny depth of a homemade olive tapenade. It’s light but bursting with flavor—perfect as a side dish, appetizer, or even a light lunch. I love how quick this is to make, and how it instantly elevates a simple plate of tomatoes into something vibrant and memorable.
Why You’ll Love This Recipe
I love this recipe because it uses just a few ingredients but delivers big on flavor. The juicy tomatoes bring a fresh sweetness, while the olive tapenade adds savory, salty notes that make each bite pop. It’s naturally vegan, gluten-free, and perfect for warm-weather meals. Whether I’m serving it at a picnic, dinner party, or just with some crusty bread on the side, this salad never lasts long.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the tomato salad:
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Ripe tomatoes (heirloom, cherry, or vine-ripe), sliced or halved
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Olive oil
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Salt and black pepper
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Fresh basil or parsley (optional)
For the olive tapenade:
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Pitted black or kalamata olives
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Capers
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Garlic
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Olive oil
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Lemon juice
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Fresh herbs (like parsley or thyme)
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Optional: anchovy or Dijon mustard for extra depth
Directions
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I start by making the olive tapenade. I pulse the olives, capers, garlic, herbs, olive oil, and lemon juice in a food processor until finely chopped but not fully smooth—it should have texture. I taste and adjust seasoning.
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I slice the tomatoes and arrange them on a serving plate or shallow bowl.
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I drizzle the tomatoes with a bit of olive oil and season with salt and pepper.
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I spoon the olive tapenade over the top, spreading it across the tomatoes or adding dollops for a rustic look.
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I garnish with fresh herbs and serve immediately or chill briefly to let the flavors meld.
Servings and timing
This recipe serves 4 and takes about 15 minutes from start to finish. It’s perfect for a quick appetizer, a summer side dish, or as part of a Mediterranean-inspired spread.
Variations
Sometimes I add fresh mozzarella or burrata for a creamier version. I’ve also layered the tomatoes over arugula or mixed greens for a more filling salad. For a twist, I use roasted cherry tomatoes or sun-dried tomatoes instead of fresh. If I want a spicier version, I mix a pinch of crushed red pepper into the tapenade.
Storage/reheating
I store any leftovers in the fridge for up to 2 days. The tomatoes release some juice over time, but the flavor deepens. I don’t reheat it—it’s meant to be served chilled or at room temperature. The tapenade itself can be made ahead and stored for up to a week.
FAQs
Can I make the tapenade ahead of time?
Yes. I usually make it a day in advance—the flavors get even better after sitting. I just store it in an airtight container in the fridge.
What kind of olives work best?
I use kalamata or other high-quality black olives for the best flavor. Green olives can be used too, but they’ll give the tapenade a sharper taste.
Do I need a food processor?
Not necessarily. I can finely chop everything by hand for a chunkier texture—it just takes a little more time.
Can I use cherry tomatoes?
Absolutely. Halved cherry or grape tomatoes work beautifully and make for a colorful presentation.
Is this recipe vegan?
Yes. Just skip optional anchovy or choose vegan alternatives if using mustard. The core recipe is completely plant-based.
Conclusion
Tomato Salad with Olive Tapenade is one of those simple dishes that delivers bold flavor with minimal effort. Fresh, juicy tomatoes meet salty, savory tapenade in a combination that feels both rustic and elegant. Whether I’m serving it as a side, starter, or part of a mezze board, it’s always a crowd-pleaser—and one of my favorite ways to enjoy summer’s best tomatoes.
PrintTomato Salad with Olive Tapenade
Fresh, juicy tomatoes topped with a savory olive tapenade, drizzled with olive oil, and garnished with herbs. Light, bold, and perfect as a side or appetizer.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad / Appetizer
- Method: No-Cook / Tossing
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
- For the tomato salad:
- 4 cups ripe tomatoes (heirloom, cherry, or vine-ripe), sliced or halved
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh basil or parsley (optional, for garnish)
- For the olive tapenade:
- 1 cup pitted black or kalamata olives
- 1 tbsp capers
- 1 clove garlic
- 2 tbsp olive oil
- 1 tsp lemon juice
- 1 tbsp fresh herbs (parsley or thyme)
- Optional: 1/2 tsp anchovy or Dijon mustard for extra depth
Instructions
- Pulse olives, capers, garlic, herbs, olive oil, and lemon juice in a food processor until finely chopped but still textured. Taste and adjust seasoning.
- Slice tomatoes and arrange on a serving plate or shallow bowl.
- Drizzle tomatoes with olive oil and season with salt and pepper.
- Spoon olive tapenade over the tomatoes, spreading or adding dollops as desired.
- Garnish with fresh herbs and serve immediately, or chill briefly to let flavors meld.
Notes
- Add fresh mozzarella or burrata for a creamier salad.
- Serve over arugula or mixed greens for a more filling dish.
- Use roasted cherry tomatoes or sun-dried tomatoes for variation.
- Mix in crushed red pepper for a spicier tapenade.
- Tapenade can be made ahead and stored in the fridge for up to a week.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 140
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
