Ingredients

• 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

Directions

Tapenade

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.

Sweet Basil Dressing

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.