Tomato salad with olive tapenade from RecipeTin Eats by Nagi Maehashi

  • salt
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  • red wine vinegar
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  • Serves : 4 – 6

  • EYB Comments

    Can substitute basil or oregano for parsley, black olives of your choice for Kalamata olives, anchovy paste for anchovy fillets, and white wine vinegar for red wine vinegar.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Italian crusted sardines

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute basil or oregano for parsley, black olives of your choice for Kalamata olives, anchovy paste for anchovy fillets, and white wine vinegar for red wine vinegar.

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