Tomato-Pepper Salad With Tapenade

Updated July 22, 2025

Overview

A vibrant, balanced dish featuring roasted bell peppers, juicy tomatoes, and a tangy vinaigrette, served alongside a rich, umami-packed tapenade. This salad delivers bright acidity, herbaceous depth, and textural contrast—ideal for summer gatherings or a light, satisfying meal.

Preparation Information

  • Total Time: 45 minutes

  • Prep Time: 30 minutes

  • Cook Time: 15 minutes (includes roasting peppers)

Ingredients

For the Tapenade

  • 2 cups pitted black olives (e.g., Kalamata or Niçoise)

  • 2 tablespoons capers (rinsed if heavily salted)

  • 4 anchovy fillets (rinsed to remove excess salt)

  • 2 garlic cloves, grated

  • Zest of 1 lemon (about 1 tbsp) + 2 tbsp fresh lemon juice

  • Pinch of ground cayenne pepper

  • ¾ cup extra-virgin olive oil (EVOO), plus extra for adjusting consistency

  • Salt and freshly ground black pepper to taste

For the Vinaigrette

  • 3 tablespoons red wine vinegar

  • 2 teaspoons Dijon mustard

  • 2 small garlic cloves, grated

  • 3 tablespoons extra-virgin olive oil

  • Salt and freshly ground black pepper to taste

For the Tomato Salad

  • 3 medium red or yellow bell peppers (preferably a mix), roasted, peeled, and cut into ½-inch strips (see Pro Tip)

  • 1 teaspoon roughly chopped fresh rosemary leaves

  • ½ teaspoon roughly chopped fresh thyme leaves

  • 1½ pounds cherry or grape tomatoes, assorted colors, halved

  • Salt and freshly ground black pepper to taste

For Serving (Optional)

  • Garlic-rubbed crusty bread (to spread with tapenade)

Pro Tip: Roasting Bell Peppers

To achieve maximum smoky flavor, roast peppers directly over a gas stovetop burner (high heat) using tongs to rotate until skins blister and blacken evenly (5 minutes). Alternatively, broil under high heat for 8–10 minutes, turning halfway. Once cool, halve peppers, remove seeds, and peel blackened skin with a paring knife or paper towel (no rinsing—charred bits add depth). Cut into ½-inch strips.

Detailed Preparation Steps

Step 1: Prepare the Tapenade

Combine all tapenade ingredients (olives, capers, anchovies, grated garlic, lemon zest/juice, cayenne, and ¾ cup EVOO) in a food processor bowl.

Step 2: Process the Tapenade

Pulse in short bursts (3–4 pulses) for a coarse, textured paste (preserving olive chunks for chewiness). For a smoother consistency, blend until uniform (10–15 seconds). Transfer to a serving bowl. Adjust seasoning with salt/pepper; thin with 1–2 tbsp extra EVOO if too thick to spread.

Step 3: Make the Vinaigrette

In a small bowl, whisk red wine vinegar, Dijon mustard, grated garlic, and a pinch of salt/pepper to dissolve the mustard. Gradually drizzle in 3 tbsp EVOO while whisking continuously to emulsify. Season to taste.

Step 4: Assemble the Salad

In a large bowl, toss roasted pepper strips with salt/pepper. Add the vinaigrette, rosemary, and thyme; toss to coat. Let marinate 5 minutes. Fold in halved tomatoes, sprinkle lightly with salt, and toss again to combine.

Step 5: Serve

Serve family-style in a shallow dish. Pass tapenade alongside. For an optional variation, rub crusty bread with garlic and spread with tapenade as a complementary base.

User Comments

  • “I always follow David Tanis’s pairings—this salad is light yet satisfying. The tapenade adds perfect umami, and the Dijon amps up tomato brightness. A healthy, flavorful win.”

  • @Diane: “No sardines here! Please read ingredients before commenting—substitutions are fine, but know what’s original.”

  • “Why didn’t I make tapenade sooner? Post-kayaking, this came together easily. Lemon, herbs, and olive texture shine. Used basil instead—flexible and delicious.”

  • “Optional: One anchovy per tapenade (less intensity) for olive-forward flavor. Maple syrup in dressing? Nice, but keep rosemary/thyme for freshness.”

  • “Repeat of first comment: Tanis balances flavors flawlessly. This hits all notes—tangy, herby, briny. Definitely a keeper.”

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