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Tomato and Tapenade Salad

 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

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.

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. Yield: 4 servings.