Chopped Olive Tapenade Salad With Balsamic-Tahini Dressing

You may have remembered I made this heavenly Black & Green Olive Tapenade a couple months back. Well ever since, I've been making it almost weekly. I seriously can't get enough.

I add it to sandwiches, wraps, enjoy as a dip or toss into salad. Like this salad here!

The olives, sun-dried tomatoes, roasted walnuts, fresh lemon juice and other ingredients that go into the tapenade create a depth of flavour which can transform any plain ol' salad into a jazzed up salad with ease.

If you don't have the tapenade already made, don't worry - in the notes section of the recipe I tell you how to make a short-cut version instead.

Nothing like serving up a fresh, crisp, saucy salad to show your tastebuds and body some love.

I enjoy having my veggies cut up real small. I find it releases extra flavours and makes the salad look so much more appealing, and only takes an extra minute or two compared to cutting it up in larger chunks.

Watch The Video On This Recipe



Chopped Olive Tapenade Salad With Balsamic-Tahini Dressing

Recipe PDF

▸ ▹ Vegan, gluten-free, oil-free, refined sugar-free, nut-free

Yield: 2 large servings, 4 small servings Prep Time: 10 min Total Time: 10 min


2 medium red bell peppers, minced

1 medium English cucumber, minced

2 medium carrots, grated

3 cups (100g) mixed greens

1/4 cup black & green olive tapenade*


3 Tbsp (45mL) tahini (sesame seed butter)

1/4 cup (60mL) water

1 tsp (5mL) balsamic vinegar

1/2 tsp onion powder


  1. In a small bowl, whisk together the ingredients for the dressing.

  2. Add the salad ingredients to a large bowl. Drizzle on the dressing and toss to combine. Serve and enjoy!


  1. *If you don’t have the tapenade, simply substitute for: 1/4 cup olives (minced) + 2 Tbsp sun-dried tomatoes (minced) + 1 tsp lemon juice

  2. Variations: add any other chopped vegetables and/or some roasted nuts and seeds of your choosing!

  3. Storage: once the sauce has been added, enjoy immediately. If sauce is separate, store in an airtight container in the fridge for up to one day.