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Tomato Salad with Olive Tapenade

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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.

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

  1. Pulse olives, capers, garlic, herbs, olive oil, and lemon juice in a food processor until finely chopped but still textured. Taste and adjust seasoning.
  2. Slice tomatoes and arrange on a serving plate or shallow bowl.
  3. Drizzle tomatoes with olive oil and season with salt and pepper.
  4. Spoon olive tapenade over the tomatoes, spreading or adding dollops as desired.
  5. 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

Find it online: https://cookedbymaya.com/tomato-salad-with-olive-tapenade/