- 70g green olives, pitted
- 10 capers
- 2 anchovy fillets
- 1 clove garlic, roughly chopped
- 15g parsley, roughly chopped
- 2 sprigs thyme, leaves only
- zest of 1⁄2 a lemon
- 1.5 tbsps lemon juice
- 4 tbsp olive oil
- generous twist of pepper
- 500g tomatoes, assorted varieties
- 1 tbsp olive oil
- 2 tsp lemon juice
- pinch salt
- 1⁄2 a shallot, finely sliced
This a dish that proves that opposites attract. The contrasting colours of the punchy green tapenade and the rich reds, oranges and yellows of our heritage tomatoes are stunning. As for the flavours, the zip of the caper, anchovies, garlic and herbs in the dressing is a perfect foil for the fruity sweetness of ripe tomatoes.
Pick up a punnet from our farmshops in London and the Cotswolds and try it yourself.
METHODDIFFICULTY: Easy 15 MINS
Begin by making your green tapenade. Put all of the ingredients into a food processor and blitz until it reaches a coarse paste. Adjust the seasoning to taste before transferring to a jar.
When using heirloom tomatoes from our Market Garden, we like to slice them in a variety of ways so as to show off their incredible detail and colour. Longer tomatoes are best when quartered lengthways while rounder tomatoes look pretty when sliced horizontally across the centre. Play around with the different shapes and place into a bowl. Drizzle with olive oil and add the lemon, salt and shallots. Gently toss everything together.
Transfer the tomatoes to a platter and drizzle over about 2 tablespoons of the tapenade. Serve straight away with delicious crusty bread, cold meats and more summertime favourites.