Tomato And Tapenade Salad
- Total Time
- 20 minutes
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
194 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 4 grams protein; 640 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
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.
Private Notes