1/3 cup cured black olives (I used the wrinkly Moroccan ones), pitted and chopped
zest and juice of 1/2 a lemon
extra-virgin olive oil, to cover
3-4 medium - large tomatoes
1/4 cup feta
Chunky Black Olive Tapenade
A few mint leaves, sliced
- To make the tapenade, combine the olives with lemon juice and zest in a small bowl, and add enough extra-virgin olive oil to cover. Stir and set aside.
- To make the salad, slice and arrange the tomatoes on plates (2-4 depending on serving size).
- Top with crumbled feta, tapenade, and garnish with mint.