Tomato And Tapenade Salad

Name: Tomato And Tapenade Salad
Total time: 20 min
Yield: 4 servings
Cuisine: french
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

By Mark Bittman

Total Time: 20 minutes
Rating: 4(15)
Comments: Read comments

Featured in: THE MINIMALIST; Salads That Declare Their Independence From the Same Old

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Ingredients

Yield:4 servings

½cup pitted black olives, preferably oil-cured or calamatas
3tablespoons capers, with a bit of their liquid
4anchovy fillets, with some of their oil
1clove garlic, lightly smashed
About ¼ cup extra virgin olive oil
2pounds tomatoes
Salt and freshly ground black pepper
1cup basil leaves, torn

Ingredient Substitution Guide

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Preparation

Step 1
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 purée. You want a coarse, uneven blend. (If you have the energy, you can chop all the ingredients by hand or grind them with mortar and pestle.) Thin with more olive oil if you like.
Step 2
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.