Olive Tapenade and White Bean Salad – Italy

The combination of olive tapenade with a white bean salad not only makes for a complete, hearty nutritious meal but also fills bellies without a lot of calories.  Tapenade is popular in France, in the Provence region, yet this recipe is decidedly Italian.  Using a food processor you can create this dish from start to finish in just 15 minutes and unlike many other salads, it stores well in the refrigerator for 2-3 days.  Eat it for lunch on its own or at dinner accompanying Chicken Leek Soup with White Wine or Baked Vegetables in Olive Oil.  Enjoy!

Olive Tapenade and White Bean Salad - Italy

Prep Time 15 mins
Total Time 15 mins
Servings 6 6 as a meal, 10 as a side
Calories 367 kcal



  • 3 cloves garlic
  • 1 1/2 cups pitted olives (check for pits)
  • 3 tbsp capers
  • 1/4 cup extra virgin olive oil
  • 1 lemon juice


  • 28 ounces can small white beans, rinsed and drained
  • 2 cups cherry tomatoes, cut in half
  • 3/4 cup chopped red onion
  • small handful fresh dill stems removed and chopped
  • 1 cup feta, crumbled


  • To make the tapenade: Mince garlic in a food processor. Add rest of tapenade ingredients. Chop for about 30 seconds until everything is the size of capers.
  • To make salad: In a large salad bowl, add tapenade and salad ingredients. Mix well with a large spoon. Best if chilled in refrigerator for about an hour.


Calories: 367kcalCarbohydrates: 35gProtein: 14gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2