Name: Tomato Salad Olive Tapenade: A Delicious Mediterranean Recipe
Prep time: 20 min
Total time: 20 min
Yield: 6-8 servings
Ingredients: 2 lbs assorted ripe tomatoes (heirloom, cherry, Roma a mix is great!), cored and cut into bite-sized pieces; 1/2 red onion, thinly sliced; 1/4 cup fresh basil leaves, roughly chopped; 2 tablespoons extra virgin olive oil; 1 tablespoon red wine vinegar; 1 teaspoon balsamic glaze (optional, for a touch of sweetness); 1/2 teaspoon sea salt, or to taste; 1/4 teaspoon freshly ground black pepper, or to taste; 1 cup pitted Kalamata olives; 1/2 cup pitted green olives (such as Castelvetrano); 2 cloves garlic, minced; 2 tablespoons capers, drained; 1 tablespoon fresh lemon juice; 1/4 cup extra virgin olive oil, plus more as needed; 1 teaspoon Dijon mustard; 1/4 teaspoon dried oregano; Pinch of red pepper flakes (optional, for a little heat); Feta cheese, crumbled; Fresh parsley, chopped; Toasted pine nuts; Crusty bread, for serving

Tomato Salad with Olive Tapenade: Prepare to be transported to the sun-drenched shores of the Mediterranean with this vibrant and flavorful dish! Imagine juicy, ripe tomatoes bursting with sweetness, perfectly complemented by the salty, briny punch of olive tapenade. This isn't just a salad; it's an experience.

Olive tapenade, a cornerstone of Provençal cuisine, boasts a history as rich and complex as its flavor profile. For centuries, olives have been a staple in the Mediterranean diet, and transforming them into a savory paste has been a cherished tradition. The combination of olives, capers, anchovies, and garlic creates a symphony of flavors that elevates even the simplest ingredients, like our star, the humble tomato.

What makes this tomato salad with olive tapenade so irresistible? It's the perfect balance of textures and tastes. The soft, yielding tomatoes contrast beautifully with the slightly coarse tapenade. The sweetness of the tomatoes is offset by the saltiness of the olives, creating a harmonious blend that will tantalize your taste buds. Plus, it's incredibly easy to prepare, making it an ideal dish for a quick lunch, a light dinner, or a stunning appetizer to impress your guests. I know you'll love this recipe as much as I do!

Ingredients:

For the Tomato Salad:

2 lbs assorted ripe tomatoes (heirloom, cherry, Roma – a mix is great!), cored and cut into bite-sized pieces
1/2 red onion, thinly sliced
1/4 cup fresh basil leaves, roughly chopped
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon balsamic glaze (optional, for a touch of sweetness)
1/2 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste

For the Olive Tapenade:

1 cup pitted Kalamata olives
1/2 cup pitted green olives (such as Castelvetrano)
2 cloves garlic, minced
2 tablespoons capers, drained
1 tablespoon fresh lemon juice
1/4 cup extra virgin olive oil, plus more as needed
1 teaspoon Dijon mustard
1/4 teaspoon dried oregano
Pinch of red pepper flakes (optional, for a little heat)

Optional Garnishes:

Feta cheese, crumbled
Fresh parsley, chopped
Toasted pine nuts
Crusty bread, for serving

Preparing the Olive Tapenade:

Combine the Ingredients: In a food processor, combine the Kalamata olives, green olives, minced garlic, drained capers, fresh lemon juice, Dijon mustard, dried oregano, and red pepper flakes (if using).
Process Until Coarsely Chopped: Pulse the food processor several times until the mixture is coarsely chopped. You don't want a completely smooth paste; some texture is desirable.
Add Olive Oil: With the food processor running, slowly drizzle in the 1/4 cup of extra virgin olive oil. Continue processing until the tapenade comes together and forms a thick, spreadable paste. If the mixture seems too dry, add a little more olive oil, one tablespoon at a time, until you reach the desired consistency. I usually add a bit more, because I like it a little looser.
Taste and Adjust Seasoning: Taste the tapenade and adjust the seasoning as needed. You might want to add a little more lemon juice for brightness, a pinch more red pepper flakes for heat, or a touch more olive oil for richness. Remember that the olives are already quite salty, so you probably won't need to add any additional salt.
Transfer to a Bowl: Transfer the prepared olive tapenade to a small bowl. You can store it in an airtight container in the refrigerator for up to a week. The flavors will actually meld and deepen over time!

Assembling the Tomato Salad:

Prepare the Tomatoes: Wash and dry all of your tomatoes. Core them (remove the hard stem end) and cut them into bite-sized pieces. The size will depend on the type of tomato you're using. Cherry tomatoes can be halved or quartered, while larger heirloom tomatoes should be cut into wedges or chunks. I like to use a variety of tomatoes for different colors, textures, and flavors.
Slice the Red Onion: Thinly slice the red onion. If you find red onion to be too strong, you can soak the slices in cold water for about 10 minutes to mellow their flavor. Drain them well before adding them to the salad.
Combine Tomatoes and Onion: In a large bowl, combine the cut tomatoes and sliced red onion.
Add Basil: Roughly chop the fresh basil leaves and add them to the bowl with the tomatoes and onion. The basil adds a wonderful aromatic element to the salad.
Dress the Salad: Drizzle the extra virgin olive oil and red wine vinegar over the tomato mixture. If you're using balsamic glaze, add a small drizzle of that as well. The balsamic glaze adds a touch of sweetness that complements the acidity of the tomatoes and vinegar.
Season with Salt and Pepper: Season the salad with sea salt and freshly ground black pepper to taste. Be generous with the seasoning, as it really brings out the flavors of the tomatoes.
Gently Toss: Gently toss all of the ingredients together to ensure that the tomatoes are evenly coated with the dressing. Be careful not to over-mix, as this can bruise the tomatoes.
Let it Sit (Optional): For the best flavor, let the salad sit at room temperature for about 15-20 minutes before serving. This allows the flavors to meld together. However, if it's a very hot day, you can chill it in the refrigerator for a shorter period.

Serving the Tomato Salad with Olive Tapenade:

Spoon the Tapenade: Spoon dollops of the prepared olive tapenade over the top of the tomato salad. The amount of tapenade you use will depend on your personal preference. I like to use a generous amount, as it adds a salty, briny flavor that complements the sweetness of the tomatoes.
Garnish (Optional): If desired, garnish the salad with crumbled feta cheese, chopped fresh parsley, and toasted pine nuts. The feta cheese adds a creamy, salty element, the parsley adds a fresh, herbaceous note, and the pine nuts add a crunchy texture.
Serve Immediately: Serve the tomato salad with olive tapenade immediately. It's best enjoyed fresh, when the tomatoes are at their peak flavor and the basil is still fragrant.
Serve with Crusty Bread: Serve the salad with crusty bread for dipping into the olive tapenade and soaking up the delicious tomato juices. A baguette or ciabatta bread works perfectly.

Tips and Variations:

Tomato Variety: Don't be afraid to experiment with different types of tomatoes! Heirloom tomatoes are particularly flavorful, but cherry tomatoes, Roma tomatoes, and grape tomatoes all work well.
Add Other Vegetables: You can add other vegetables to the salad, such as cucumbers, bell peppers, or avocado.
Cheese Options: If you don't like feta cheese, you can use other types of cheese, such as mozzarella, goat cheese, or Parmesan cheese.
Herb Variations: Feel free to experiment with different herbs, such as oregano, thyme, or mint.
Spice it Up: Add a pinch of red pepper flakes to the salad for a little heat.
Make it a Meal: Add grilled chicken, fish, or shrimp to the salad to make it a complete meal.
Vegan Option: Omit the feta cheese to make this salad vegan.
Make Ahead: The olive tapenade can be made ahead of time and stored in the refrigerator for up to a week. The tomato salad is best served fresh, but you can prepare the tomatoes and onion ahead of time and store them in the refrigerator until ready to assemble.
Olive Tapenade Variations: Add sun-dried tomatoes to the tapenade for a sweeter, more intense flavor. You can also add anchovies for a salty, umami flavor. Some people like to add a splash of balsamic vinegar to the tapenade for a touch of acidity.
Serving Suggestions: This tomato salad with olive tapenade is perfect as a side dish, appetizer, or light lunch. It's also great for picnics, potlucks, and barbecues. It pairs well with grilled meats, fish, and vegetables. You can also serve it as a topping for bruschetta or crostini.

Enjoy!

I hope you enjoy this recipe as much as I do. It's a simple, flavorful, and healthy dish that's perfect for summer. The combination of sweet tomatoes, salty olive tapenade, and fresh basil is simply irresistible. Let me know in the comments if you try it and what you think!

Conclusion:

This isn't just another salad; it's a vibrant explosion of Mediterranean sunshine on a plate! The combination of juicy tomatoes, briny olives, and the herbaceous tapenade creates a symphony of flavors that will tantalize your taste buds. Trust me, once you try this tomato salad olive tapenade, it will become a staple in your summer rotation. It's quick, easy, and incredibly satisfying – everything you could want in a simple yet elegant dish. But why is this recipe a must-try? Beyond the incredible taste, it's the versatility that truly shines. It's perfect as a light lunch, a refreshing side dish at a barbecue, or even a sophisticated appetizer for your next dinner party. The bright colors and fresh ingredients make it a visually stunning addition to any table. Plus, it's naturally gluten-free and easily adaptable to various dietary needs. Looking for serving suggestions? I love to serve this salad alongside grilled fish or chicken. The acidity of the tomatoes and olives cuts through the richness of the protein beautifully. You can also toss it with some cooked pasta for a heartier meal. For a vegetarian option, try pairing it with grilled halloumi cheese or a dollop of creamy ricotta. And the variations are endless! Feel free to experiment with different types of tomatoes – heirloom varieties add a burst of color and unique flavor profiles. You can also add other vegetables like cucumbers, bell peppers, or red onions for extra crunch and nutrients. If you're feeling adventurous, try incorporating some crumbled feta cheese or a sprinkle of toasted pine nuts for added texture and flavor. A drizzle of balsamic glaze can also elevate the dish to a whole new level of sophistication. Don't be afraid to get creative with the tapenade too! While I've provided a classic recipe, you can easily customize it to your liking. Add a pinch of red pepper flakes for a touch of heat, or incorporate some sun-dried tomatoes for a sweeter, more intense flavor. You can even use different types of olives, such as Kalamata or Castelvetrano, to create a unique tapenade blend.

Ready to give it a try?

I truly believe that this tomato salad olive tapenade is a winner. It's a simple recipe that delivers big on flavor and is sure to impress your family and friends. The best part is that it requires minimal effort, making it perfect for busy weeknights or lazy weekends.

I can't wait to hear what you think!

Once you've made this recipe, please come back and share your experience in the comments below. Did you make any variations? What did you serve it with? I'm always eager to learn from your culinary adventures. Your feedback will not only help me improve the recipe but also inspire other readers to try it out. So, go ahead, grab some fresh tomatoes and olives, and get ready to create a culinary masterpiece! Happy cooking! I am confident that this will become one of your favorite recipes. I encourage you to share this recipe with your friends and family. Let's spread the joy of delicious, healthy food together!