Tasty Vegetarian Eats

Mediterranean Tapenade Salad

Mediterranean Tapenade Salad

I never would have counted myself as an olive lover in my youth, but growing up my main olive exposure was black olives on pizza. However, my fiancée, Greg, seriously loves them, so over the years, he’s slowly started converting me.

I absolutely love warmed Castelvetrano olives. Heated in the oven for a few minutes with a little olive oil and an orange or lemon rind, and I’m a happy camper.

Here we feature the kalamata olive. A deep purple, shiny, almond-shaped olive with a distinctive, rich flavor. Perfect for Tapenade.

Using the flavor powerhouse, Tapenade as our salad dressing base, you can have a pretty delicious salad with only a little prep time. Either buy your favorite Tapenade and thin out with a little olive oil, or make this one the day before, and you’ll have lunch whipped up in minutes.

One of my favorite things this time of year are the lemon cucumbers. Their skin is much more thin and tender than Persian or English cucumbers. They have a nice clean, crisp taste without any bitterness. Plus, they are very cute.

The marinated artichoke hearts and feta add a nice creamy element. Grape tomatoes bring sweetness. Baby kale adds the sweet, green flavor that I love from Dino kale without the added effort to remove ribs. Finished off with pita chips for some crunch.

Bringing the Mediterranean to your desk will brighten up any Monday, or enjoy as a great, healthy weekend lunch.

Mediterranean Tapenade Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 2-4 servings


    Tapenade Dressing
  • 1/4 cup olive oil*
  • 1/2 cup kalamata olives, drained
  • Zest from 1/4 lemon
  • 1/2 tsp lemon juice
  • 1 tsp capers, drained (optional)
  • Salad
  • 5 cups baby kale
  • 1/2 cup kalamata olives, drained
  • 4 oz feta, crumbled
  • 4 artichoke hearts, sliced
  • 2-3 small lemon or Persian cucumbers
  • 1/4 cup fresh mint, thinly sliced
  • 1/2 cup fresh basil, thinly sliced
  • 1 cup cherry or grape tomatoes, quartered
  • Handful of pita chips (optional)


  1. Pulse all the dressing ingredients in a food processor until almost smooth.
  2. Toss all the salad ingredients in a large bowl with the Tapenade Dressing. Reserve any extra dressing for later, or use as a dip for fresh bread.


*If your olives come packed in olive oil, then just use the oil from olives here for less waste.


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