Tomato Salad With Olive Tapenade Very French

Imagine sun-ripened tomatoes mingling with the bold flavors of olive tapenade, a simple pleasure that instantly transports you to a charming French bistro.

This vibrant salad is surprisingly easy to make, promising an effortless way to elevate your everyday meals with a touch of Parisian flair.

Why This Recipe Works

This tomato salad brings together two of the greatest flavor combos — tomato and basil! I'm telling you, it's a total win! You can use any type of tomato you want. Cherry tomatoes, grape tomatoes, or even regular tomatoes cut up.

I love that the vinaigrette is slightly thickened. You know how it just coats the tomato better? That's what the mustard does! And don't skip the red onion; it gives it this much-needed zest. This recipe includes simple ingredients such as olive oil and balsamic vinegar. It isn't just thrown together randomly – it's well-thought-out!

What happens if you prep the salad too early? No stress! Consider it a *marinated* tomato salad! No biggie if the tomatoes aren't quite as perky – it's still yummy. It's good for three days, so there's no pressure.

Key Ingredients

Tomatoes, basil, red onion, and a simple vinaigrette—these are the MVPs we're working with! I love using cherry or grape tomatoes because they're perfectly poppable. But, hey, large tomatoes cut into chunks? Totally works too!

The red onion adds a great bite, just make sure it's finely sliced. What's a tomato without basil? I pack 1/2 cup tightly, slice it thin and you're golden.

For the vinaigrette, grab 1 tbsp of cider vinegar. If you don't have cider vinegar, I sub lemon juice or balsamic. Add 2.5 tbsp of extra virgin olive oil, 1/2 tsp of Dijon mustard—that's your flavour glue. And don't forget 1/2 tsp each of salt and pepper to wake everything up!

Simple Steps

You're just a few easy steps away from enjoying this awesome tomato salad! First, make your dressing: shake 1 tbsp of cider vinegar, with 2.5 tbsp of extra virgin olive oil, 1/2 tsp of dijon mustard, and 1/2 tsp each of salt and pepper in a jar.

Now, let's chop! Halve 750g of cherry or grape tomatoes. And remember if you're using big ones, cut them into wedges then bite-size pieces. No one wants a tomato bigger than their head, right?!!

Next, grab 1/2 a red onion and slice that baby finely. Then, finely slice 1/2 cup of basil leaves – tightly packed, mind you. Imagine you were packing for a trip and basil was your favorite souvenir. You can also experiment with different herbs, like the Ottolenghi recipe mentions, to find your favorite flavor profile.

Time to combine everything in a bowl. Gently pour over that dressing you prepped, and lightly toss. And that's it!

Serving Suggestions

I think you'll love all the ways you can serve up this salad! It's not just a side dish—it's a flavour bomb. For a simple lunch, scoop it onto toasted baguette slices—instant bruschetta!

Got some grilled chicken or fish? This tomato salad is the perfect vibrant accompaniment. Seriously, the sweetness of the tomatoes and the salty tapenade—it's a match made in heaven!

Feeling fancy? Crumble some goat cheese on top! Or how about tossing it with some cooked pasta for a light and invigorating pasta salad? Don't be shy, experiment!

If you want to prep, make the tapenade and chop the tomatoes. But hold off on mixing them until just before serving, okay? Nobody likes a soggy salad – it's kind of gross! Trust me; everyone will love this.