All summer long into the fall you are going to probably hear me talking about the farmers market. I apologize ahead of time if you get sick of hearing me say it! So here it is….
This past weekend at the farmers market I fell in love with all the beautiful red tomatoes and a particular onion. This led to me trying to put a spin on a tomato salad. I am always up for a caprese salad, or tomatoes with cucumbers. As I glanced over at the green olives sitting in my fridge I thought of olive tapenade and my beloved tomatoes. So I thought its time for a wedding.
1 large beefsteak tomato, sliced
½ white onion, sliced thin
¼ cup of pitted green olives
1 garlic clove
1 Tsp of lemon juice
3 Tsp olive oil
1. Place the green olives, garlic clove, lemon juice and 1 Tsp of olive oil in a blender/food processor. Pulse the food processor or blender until the mixture is like a chunky paste. You may want to put more olive oil in the mixture in order to help the mixture blend.
2. Arrange the sliced tomatoes and onion on a plate alternating tomato, onion and so forth. Then sprinkle salt and pepper over the tomato and onion.
3. Then place the olive mixture over the tomato and onions.