Tomato-Pepper Salad With Tapenade

By David Tanis

Updated July 22, 2025

Tomato-Pepper Salad With Tapenade
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
45 minutes
Prep Time
30 minutes
Cook Time
15 minutes
Rating
5(6)
Comments
Read comments

This is perfect Provençal summer fare, with all the sweet flavors of the season. The tapenade, a pungent combination of olives, garlic, capers and anchovy, can be prepared by hand or in a food processor and can serve as a base to a bright salad of tomatoes and peppers. And it’s an ideal condiment for keep on hand, to pair with bright salads or serve over warm garlic toast.

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Ingredients

Yield:About 6 servings

    For the Tapenade

    • 2cups pitted black olives, such as Kalamata or Niçoise
    • 2tablespoons capers
    • 4anchovy fillets
    • 2garlic cloves, grated
    • Zest of 1 lemon, plus 2 tablespoons lemon juice
    • Pinch of ground cayenne
    • ¾ cup extra-virgin olive oil, more if necessary

    For the Vinaigrette

    • 3tablespoons red wine vinegar
    • 2teaspoons Dijon mustard
    • 2small garlic cloves, grated
    • Salt and black pepper
    • 3tablespoons extra-virgin olive oil

    For the Tomato Salad

    • 3medium red or yellow bell peppers (preferably a mix), roasted, peeled and cut in ½-inch strips (see Tip)
    • 1teaspoon roughly chopped rosemary leaves
    • ½teaspoon roughly chopped thyme leaves
    • 1½pounds cherry or grape tomatoes, in assorted colors, halved
    • Bread and garlic, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

416 calories; 40 grams fat; 6 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 4 grams polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 4 grams protein; 750 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the tapenade: Put the olives, capers, anchovy fillets, garlic, lemon zest and juice, cayenne and olive oil in the bowl of a food processor.

  2. Step 2

    Pulse briefly to make a rough paste, or let the machine run for a smoother mixture. (Alternatively, chop the ingredients by hand.) Transfer to a serving bowl. Taste and adjust seasoning, if needed. Thin with a little olive oil to a spreadable consistency if necessary.

  3. Step 3

    Make the vinaigrette: In a small bowl, put red wine vinegar, mustard, garlic, and a little salt and pepper. Stir to dissolve, then whisk in olive oil.

  4. Step 4

    Make the salad: Put the roasted pepper in a salad bowl. Season with salt and pepper, then add the vinaigrette, rosemary and thyme. Toss well and let marinate for 5 minutes. Add the halved cherry tomatoes, salt lightly and toss with peppers.

  5. Step 5

    Serve family style and pass the tapenade alongside. Or serve on garlic-rubbed toast spread with tapenade (optional).

Tip
  • To make roasted bell peppers, place peppers directly on the flame of a gas stovetop burner set to high. Let skins blister and blacken, while turning peppers with tongs, until they're evenly blackened, about 5 minutes. (Alternatively, place peppers under the broiler.) Once cool enough to handle, cut in half from top to bottom, then remove seeds and scrape away the blackened skin. Don’t rinse the peppers, just wipe off any bits of char with a paper towel.

Ratings

5 out of 5
6 user ratings
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Comments

Stella Luna

I always pay attention to the dishes David Tanis pairs in a meal. It is never so much that one would feel over-filled, yet it is satisfying. This recipe hits all the flavor notes and has plenty of chewiness to it. He is creative with vegetables and seasoning combinations. This was delicious and I’m sure I am healthier for it.

Stella Luna

I always pay attention to the dishes David Tanis pairs in a meal. It is never so much that one would feel over-filled, yet it is satisfying. This recipe hits all the flavor notes and has plenty of chewiness to it. He is creative with vegetables and seasoning combinations. This was delicious and I’m sure I am healthier for it.

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