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Ingredients
4 ripe medium tomatoes
Salt and freshly ground black pepper
4 ounces pitted black olives, about 1 cup
2 anchovy fillets or 1 teaspoon capers, or both
2 teaspoons sherry vinegar
2 tablespoons extra virgin olive oil
½ pound mozzarella, preferably fresh
½ cup shredded or roughly chopped basil
Nutritional analysis per serving (4 servings)
8 grams carbs; 46 milligrams cholesterol; 291 calories; 11 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 23 grams fat; 2 grams fiber; 564 milligrams sodium; 15 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Core the tomatoes, and cut them into eighths. Salt them lightly, and let sit while you make the tapenade.
- Step 2
Combine the olives, anchovies or capers, vinegar, oil and 1 tablespoon water in a blender or small food processor. Blend until pureed, but not too fine. Add more water if necessary; the mixture should be fairly loose. Taste the puree, and add salt and pepper as you like.
- Step 3
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. Garnish with basil, and serve immediately.
Private Notes
Comments
I had cherry tomatoes and sliced them in 1/2 or quarters, depending on their size. This was a really nice combination of flavors. I think that the tapenade would be good on pasta too, maybe with a few roasted tomatoes thrown on the pasta too.
I had cherry tomatoes and sliced them in 1/2 or quarters, depending on their size. This was a really nice combination of flavors. I think that the tapenade would be good on pasta too, maybe with a few roasted tomatoes thrown on the pasta too.