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Epicurious

Tomato and Tapenade Salad

A simple summer salad that is best with tomatoes that have just started to ripen. You can also toss this salad into hot or leftover pasta for a quick hot dish or pasta salad.

Recipe information

  • Yield

    makes 4 servings

Ingredients

3 large or 4 medium tomatoes, cored, seeded, and chopped
1 teaspoon minced garlic
About 1/2 cup Tapenade (page 604)
Salt and black pepper to taste
1/2 cup fresh basil leaves, torn

Preparation

  1. Step 1

    Toss the tomatoes with the garlic, tapenade, salt, and pepper.

    Step 2

    Stir in the basil leaves; taste, adjust the seasoning, then serve.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsSaladTomatoVegetableOliveAnchovyFishSeafoodBasilHerbs & SpicesSideStarterDinnerGluten FreeNut FreeDairy FreeEasyQuickNo-CookSummerCookbooks
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