Tomato Salad With Tapenade

1. 1

   Core the tomatoes, and cut them into eighths.

2. 2

   Salt them lightly, and let sit while you make the tapenade.

3. 3

   Combine the olives, anchovies or capers, vinegar, oil and 1 tablespoon water in a blender or small food processor.

4. 4

   Blend until pureed, but not too fine.

5. 5

   Add more water if necessary; the mixture should be fairly loose.

6. 6

   Taste the puree, and add salt and pepper as you like.

7. 7

   Cut the mozzarella into chunks, and toss with the tomatoes and about half the tapenade; season with salt and pepper if necessary, and add more tapenade to taste.

8. 8

   Garnish with basil, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.