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  1. Back to homepage
  2. Recipes
  3. Tomato and feta salad with green olive tapanade

Tomato and feta salad with green olive tapanade

Ȑ
Difficulty
Low
ȑ
Time
0 min
&
Author
Marc Fosh
lorem ipsum

Ingredients

Servings: 4
Makes:

200 grams feta cheese, diced
4  tomatoes, diced
1  cucumber, peeled and diced
1  red onion, peeled and quartered
16  black olives, stoned
100 ml olive oil
1 tbsp. sherry vinegar
 pinch of oregano
 to taste salt
 to taste pepper
175 grams green olives, pitted
4  anchovy fillets, drained on paper towel
1 tbsp. capers, drained
2 cloves garlic, finely chopped
160 ml extra virgin olive oil
  baguette, crusty

Instructions

STEP 1/7

Combine all the salad ingredients, except for the red onion, in a large bowl.

STEP 2/7

Place the red onion in Braun’s Tribute Collection food processor FP 3010 and chop at high speed. For finer results, use of the pulse function: press the pulse function up to 13 times to perfectly chop onions. Remove the onion and combine with other salad ingredients.

STEP 3/7

For the tapenade, take the blade out of your food processor and replace it with the coarse slicing insert. Then place the olives, anchovy, capers and garlic into the food processor and blend on a low speed until finely chopped.

STEP 4/7

Add the oil through the convenient filling tube. Start blending slowly and keep blending until a smooth paste forms. The food processor features a pre-set speed function that enables you to start directly at your pre-set speed level for perfect results.

STEP 5/7

Transfer to an airtight container and pour a little extra oil over the tapenade surface to prevent oxidation.

STEP 6/7

Cut the baguette into chunky slices and place onto a baking tray. Grill for 1 - 2 minutes on one side, then smear a spoonful of green tapenade on the top of each slice of bread.

STEP 7/7

Divide the salad between 4 salad bowls and place 2 or 3 green tapenade toasts on top.


Tapenade can be made with many things – the classic version includes black olives. Tapenade tastes delicious as a topping on grilled fish.
This recipe uses the Braun Multiquick 5 hand blender with its chopper accessory
This recipe can also be prepared usingBraun’s MultiQuick Hand blender with itsMQ 70 (1.5 l) food processor accessory and its shredding insert, like for example in our set: MQ 785 patisserie plus.

  1. Back to homepage
  2. Recipes
  3. Tomato and feta salad with green olive tapanade

Tomato and feta salad with green olive tapanade

Show me the recipe
Ȑ
Difficulty
Low
ȑ
Time
0 min
&
Author
Marc Fosh
Show me the recipe
lorem ipsum
Servings:4
Makes:

Ingredients


200 grams feta cheese, diced
4  tomatoes, diced
1  cucumber, peeled and diced
1  red onion, peeled and quartered
16  black olives, stoned
100 ml olive oil
1 tbsp. sherry vinegar
 pinch of oregano
 to taste salt
 to taste pepper
175 grams green olives, pitted
4  anchovy fillets, drained on paper towel
1 tbsp. capers, drained
2 cloves garlic, finely chopped
160 ml extra virgin olive oil
  baguette, crusty

Instructions

STEP 1/7

Combine all the salad ingredients, except for the red onion, in a large bowl.

STEP 2/7

Place the red onion in Braun’s Tribute Collection food processor FP 3010 and chop at high speed. For finer results, use of the pulse function: press the pulse function up to 13 times to perfectly chop onions. Remove the onion and combine with other salad ingredients.

STEP 3/7

For the tapenade, take the blade out of your food processor and replace it with the coarse slicing insert. Then place the olives, anchovy, capers and garlic into the food processor and blend on a low speed until finely chopped.

STEP 4/7

Add the oil through the convenient filling tube. Start blending slowly and keep blending until a smooth paste forms. The food processor features a pre-set speed function that enables you to start directly at your pre-set speed level for perfect results.

STEP 5/7

Transfer to an airtight container and pour a little extra oil over the tapenade surface to prevent oxidation.

STEP 6/7

Cut the baguette into chunky slices and place onto a baking tray. Grill for 1 - 2 minutes on one side, then smear a spoonful of green tapenade on the top of each slice of bread.

STEP 7/7

Divide the salad between 4 salad bowls and place 2 or 3 green tapenade toasts on top.

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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