Tomato and Tapenade Salad
Instructions:
- 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
- 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.
- 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.
- Yield: 4 servings.