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
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.
Tapenade
2 cups kalamata or nicoise olives, pitted
3 cloves garlic, peeled, coarsely chopped
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.

















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By redhen36_2215256
Piqua, OH
on March 05, 2012
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Fast - easy- great tasting
By deborahakane
Asheville, NC
on February 07, 2011
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The best! Every time I make this, someone asks for the recipe.
By siemaskoa
on February 19, 2010
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Tastey! great side dish.
Read all 21 reviews