Tomato-Pepper Salad With Tapenade
Updated July 22, 2025
- Total Time
- 45 minutes
- Prep Time
- 30 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
- 3tablespoons red wine vinegar
- 2teaspoons Dijon mustard
- 2small garlic cloves, grated
- Salt and black pepper
- 3tablespoons extra-virgin olive oil
- 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)
For the Tapenade
For the Vinaigrette
For the Tomato Salad
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
- 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.
- 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.
- 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.
- 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.
- Step 5
Serve family style and pass the tapenade alongside. Or serve on garlic-rubbed toast spread with tapenade (optional).
- 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.
Private Notes
Comments
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.
@Diane There are no sardines in this recipe. I wish people would make a recipe before they comment on it. Even if they change it up or take something out.
Wow, why have I never made my own olive tapenade? This is a great recipe!Very straightforward so much so that I could throw it together after a long afternoon of kayaking. The lemon is key and I’m the kind of person who puts the opened tin of anchovies on the plate and eats them with the meal. Also, I think I forgot how alittle Dijon really amps up fresh tomatoes! Yumm. Flexible too. I used basil and had some fresh moz on the side. It all went well with the sunset in the back yard. Thanks!
I think I would pass on the sardines or maybe just one in the tapenade. It seems a bit too pronounced, when I personally am looking for the olive flavor. Definitely no sardines if I am entertaining my vegan family for sure. I added a teaspoon of maple syrup in the dressing and for the salad stick with classic basil. To be honest I often diverge from original recipes sometimes because of availability, sometimes my own preferences in flavors. This is a great recipe for jumping off for me.
@Diane There are no sardines in this recipe. I wish people would make a recipe before they comment on it. Even if they change it up or take something out.
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.