Tomato and Tapenade Salad
1/2 cup pitted black olives, preferably oil-cured or calamatas
3 tablespoons capers, with a bit of their liquid
4 anchovy fillets, with some of their oil
1 clove garlic, lightly smashed
About 1/4 cup extra virgin olive oil
2 pounds tomatoes
Salt and freshly ground black pepper
1 cup basil leaves, torn
To make tapenade, put olives, capers, anchovies and garlic in container of food processor or blender, along with a bit of olive oil. Pulse machine once or twice, and swiftly add remaining olive oil while machine is running. Do not purée. You want a coarse, uneven blend. (If you have the energy, you can chop all the ingredients by hand or grind them with mortar and pestle.) Thin with more olive oil if you like.
Core tomatoes, cut them in two horizontally and shake out the seeds, squeezing gently. Chop. Toss with tapenade, and some salt and pepper if necessary. Stir in basil leaves. Taste, adjust seasonings and serve. Yield: 4 servings.
~*Piper*~
http://groups.yahoo.com/group/Spring-n-Summer-Recipes/
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