Tomato Tapenade Salad

Fresh tomatoes, basil leaves and focaccia bread combine to make a tasty dish in Lesley Waters's simple salad recipe
By Lesley Waters
Tomato Tapenade Salad
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • small loaf of focaccia, torn into bite-size pieces
  • 8 large tomatoes, each chopped into 8 large pieces
  • 20 black Kalamata olives, in olive oil pitted and squashed
  • tbsp baby capers, rinsed and drained
  • 1 clove garlic, crushed
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • pinch of sugar
  • freshly ground black pepper

To serve:

  • bunch of basil, leaves picked and torn
  • extra virgin olive oil, for drizzling


1. Preheat the oven to 220°C/gas 6.

2. Place the focaccia pieces onto a baking sheet. Bake for 12-15 minutes until golden.

3. Meanwhile, put the chopped tomatoes into a large bowl. Add the olives, capers, garlic, olive oil, salt, sugar and freshly ground black pepper.

4. Divide the toasted focaccia pieces between 4 large serving dishes and top with a large spoonful of the tomato mixture. Sprinkle with basil leaves, drizzle with olive oil then serve.

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