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Kathy's Tapanade

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  • 2-3 roasted red peppers-diced (these can be found packed in a jar in the grocery section)
  • 1 red onion-fine diced
  • 1/2 of 14.5 oz can Muir Glen fire roasted tomatoes, crushed
  • 1/2 bunch of arugula-fine chopped
  • 1 cup pitted kalamata olives-fine chopped
  • 1/2 cup extra virgin olive oil
  • 1/4 red wine vinegar
  • 1/4 cup balsamic vinegar
  • Sea salt (to desired taste)
  • Fresh cracked black pepper (to desired taste)
  • 1/2 tsp. sugar (if desired)


  1. Mix all the above ingredients well into a bowl, cover and chill in refrigerator for at least two hours. Serve with crostini or your favorite bread broken into pieces.

Nutritional Analysis:
Calories: 67
Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 181 mg
Carbohydrate: 4 g
Sugars: 2 g
Protein: 0 g

Recipe provided by Kathy Duran-Thal, RDN, LD, Cooper Clinic Nutrition Services