Stacked Tomato Salad with Black Olive Tapenade and Sweet Basil Dressing

Total Time:
25 min
25 min

4 to 6 servings

  • 3 pounds ripe tomatoes, (beefsteak, yellow, and heirloom), sliced into 1/2-inch thick rounds
  • Tapenade, recipe follows
  • 1 pound mozzarella cheese, thinly sliced
  • Fresh basil leaves and sprigs, for layering and for garnish
  • Sweet Basil Dressing, recipe follows
  • Place a tomato slice on a plate and spread with some of the tapenade. Then place a slice of the mozzarella on top, add a few basil leaves, and finish with another tomato slice. You can add another layer to make Napoleon as high as you desire. Top with another small spoonful of the tapenade and then drizzle the Sweet Basil Dressing over the tomato and around the plate. Garnish with a sprig of fresh basil and repeat to make 4 to 6 plates.

  • 2 cups kalamata or nicoise olives, pitted

  • 3 cloves garlic, peeled, coarsely chopped

  • 5 anchovy fillets

  • 2 tablespoons pine nuts

  • 1/2 cup olive oil

  • Salt and freshly ground black pepper

  • Combine olives, garlic, anchovies and pine nuts in a food processor and process until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper, to taste.

  • 1/4 cup red wine vinegar

  • 1 tablespoon Dijon mustard

  • 2 tablespoons honey

  • 3/4 cup pure olive oil

  • Salt and freshly ground black pepper

  • 12 basil leaves, cut into chiffonade

  • Whisk together vinegar, Dijon mustard, and honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper, to taste, and then stir in the basil.

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