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Ratatouille Salad with Tomatoes, Basil and Kalamata Olive Tapenade


Soups and Salads


By Corey fletcher, Executive Chef, Granite Restaurant & BAr



½ cup olive oil
¼ cup julienne shallots
3 cloves garlic, minced
1 cup red pepper, diced
1 cup eggplant, peeled and diced
1 cup zucchini, diced
1 cup summer squash, diced
4 tomatoes, various sizes and colors
4 ounces fresh basil, chiffonade
3 tablespoons high-quality aged balsamic vinegar

Olive Tapenade
1 pound Kalamata olives
4 anchovy filets, minced
2 garlic cloves, minced
1 capers, rinsed
¼ cup extra virgin olive oil

Preparation - Directions

In a sauté pan, sweat shallots and garlic in olive oil. Add the peppers and cook until soft. Add the diced eggplant and cook another two minutes. Add the squashes and cook until al dente. Season with salt and pepper and allow to cool. This can be made in advance and be used the next day.

Cut the tomatoes into various pieces, depending upon the shape and size, using heirloom tomatoes if possible as their flavor and color are the best. Large ones can be cut into slices of wedges, while smaller ones may be cut in half of left whole. Season the tomatoes with salt and pepper and then toss with the vinegar and the basil.

Display the tomatoes on a plate and top with the chilled ratatouille and dollops of the olive tapenade around the plate.
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