Our Tomato Salad unites juicy, sweet plum tomatoes with the briny, buttery bite of a kalamata and Castelvetrano Olive Tapenade.
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
- 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.
- 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.
- 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
- 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.
