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Heirloom Tomatoes with Goat's Curd, Tapenade and Wild Caper Leaves


15 minutes

Here is a mouth watering summer salad, with punchy colours and flavours. We've sprinkled on top wild caper leaves from Santorini; they have a distinctive floral taste that is reminiscent of Greek vine leaves.

9 Farmdrop products in this recipe


Here's how you do it

  1. To make the tapenade add the olives, capers, anchovy fillets and garlic to a blender and pulse until combined, but not to a puree. Stir through the lemon juice and olive oil, add black pepper to season.
  2. Slice the tomatoes in different ways; halved, quartered and sliced. Mix with the olive oil and vinegar. Season with a little salt and pepper.
  3. Arrange the tomatoes in a serving bowl. Dollop the goat's curd on top, dot over some of the tapenade and sprinkle the wild caper leaves. The rest of the tapenade can put in an air tight container and be kept for a week; serve it with fish, or scoop up with breadsticks as a snack.


  • 250g mixed speciality tomatoes
  • 1 tbsp goat's curd
  • 10 wild caper leaves
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar


  • 150g kalamata olives, stones removed
  • 1/2 jar capers
  • 4 anchovy fillets
  • 1 garlic clove, peeled and crushed
  • 1/2 lemon
  • 4 tbsp olive oil
  • black pepper

Suitable for

  • Gluten free

What’s in this recipe

The Tomato Stall

Organic Mixed Heritage Tomatoes

1 Punnet (500g)



Biona Organic

Organic Capers in Olive Oil

1 Jar (120g)



Santorini Wild Caper Leaves

1 Jar (150g)



Organic Red Wine Vinegar

1 bottle (350ml)




Ortiz Anchovy Fillets in Olive Oil