https://calgaryavansino.com/recipes/vegan-olive-tapenade-caprese-salad/
Ingredients
- 1 tbsp pine nuts
- 125g pitted green and black olives (you can use just green if you prefer)
- 1 clove garlic
- 1 tsp capers
- 1/2 tsp fresh thyme leaves
- 10 basil leaves (4 for tapenade, 6 for garnish)
- 3 tbsp extra virgin olive oil
- 1 tsp lemon juice
- 1 pinch of himalayan salt
- 1/4 tsp ground black pepper
- 4 heirloom tomatoes, sliced
- 1 tbsp pine nuts
- 1 cup pitted green and black olives (you can use just green if you prefer)
- 1 clove garlic
- 1 tsp capers
- 1/2 tsp fresh thyme leaves
- 10 basil leaves (4 for tapenade, 6 for garnish)
- 3 tbsp extra virgin olive oil
- 1 tsp lemon juice
- 1 pinch of himalayan salt
- 1/4 tsp ground black pepper
- 4 heirloom tomatoes, sliced
Fresh local tomatoes don’t really need any accompaniment, however, this vegan olive tapenade dressing makes the whole dish sing. Traditional caprese, of course, has buffalo mozzarella and you can add that to this if you wish. In my opinion though, it’s pretty perfect just as it is.
For tapenade, toast pine nuts on medium heat for 2 minutes until golden. Keep an eye on them as it doesn’t take long! Remove from heat and cool slightly.
Combine in food processor with pitted green and black olives, garlic, capers, thyme leaves and 4 basil leaves (leave 6 whole for garnish). Blitz together until coarsely chopped.
Add olive oil and lemon juice while food processor running, and season with salt and pepper.
Slice tomatoes and arrange on plate. Drizzle tapenade over tomatoes. Chop remaining basil leaves and sprinkle on top.
