This recipe places a very seasonal ingredient centre stage, and lets the flavours shine – it’s perfect on a warm summer’s day with a glass of chilled rosé – a wonderful celebration of summer’s tomatoes.
Serves 4 - 6
For the tapenade
Put all the ingredients for the tapenade into a food processor or blender and blitz until it reaches a coarse paste. Season to taste with pepper.
Slice the tomatoes, varying the way they are cut – cut some in slices and some in wedges.
Put the tomatoes on a serving dish and drizzle with the olive oil and lemon juice, then sprinkle over the shallot, season with salt and gently fold together. Drizzle over the tapenade and serve.
