Tomato Salad
 
Makes 6 to 8 Servings
Ingredients
  • 4 pounds plum tomatoes, quartered
  • 1 tablespoon plus
  • 1¼ teaspoons kosher salt, divided
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1⁄8 teaspoon ground black pepper
  • 3 tablespoons vegetable oil
  • 1 tablespoon olive oil
  • 1 teaspoon chopped fresh thyme leaves
  • Olive Tapenade (recipe follows)
  • Garnish: thinly sliced red onion,
  • fresh basil leaves
Olive Tapenade
  • 1⁄3 cup finely chopped pitted Kalamata olives
  • 1⁄3 cup finely chopped pitted Castelvetrano olives
  • ¼ cup olive oil, plus more for topping
  • 2 tablespoons finely chopped capers
  • 1 tablespoon finely chopped fresh parsley
  • 2 teaspoons fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh thyme leaves, finely chopped
  • 1 clove garlic, minced
Instructions
  1. In a large colander, place tomatoes. Sprinkle with 1 tablespoon plus 1 teaspoon salt, and toss until combined. Let stand at room temperature for about 30 minutes.
  2. In a large bowl, whisk together vinegar, mustard, honey, pepper, and remaining ¼ teaspoon salt until combined. Whisk in oils in a slow, steady stream until combined. Add tomatoes and thyme, tossing to coat.
  3. On a large platter, arrange tomato mixture; sprinkle about ½ cup Olive Tapenade on top, and garnish with onion and basil, if desired. Serve with remaining tapenade.
Olive Tapenade
  1. In a medium bowl, stir together all ingredients until combined. Place in an airtight container, and top surface of tapenade with a thin layer of olive oil before closing the lid.
Recipe by Louisiana Cookin' at https://louisianacookin.com/tomato-salad/