Stacked Tomato Salad with Black Olive Tapenade and Sweet Basil Dressing

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Fast - easy- great tasting

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The best! Every time I make this, someone asks for the recipe.

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Tastey! great side dish.

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The best recipe. No need to change a thing. I used kalamata olives and anchovy paste, it turned out excellent.

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I first saw this recipe in Bon Appetit magazine, published with Bobby's recipe for Spice Rubbed Chicken with Mustard Chive Sauce. I have made both recipes for guests and they love them as much as I do. Often, I'll experiment with recipe modifications, but not with this one. This is as perfect an original recipe as I've ever found.

My wife and I several times each summer have a "summer produce meal," using this recipe along with grilled corn-on-the-cob and a grilled eggplant recipe out of a Williams Sonoma grilling cookbook. With the fresh mozzarella on both the tomato stack and the grilled eggplant (which also has a light vinaigrette sauce and fresh sage, this meal can be quite filling and satisfying.

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I made this for a large group of family member's who typically do not venture from their comfort zones when it comes to food. We eat the same boring stuff for every occasion. This looked like something I'd love and so I took the risk and boy did it pay off. I was certain nobody would like it but everyone couldn't get enough of it. The only thing I did differently was I made up some toast points and everyone was able to assemble their own little appetizer on those. Can't wait to make them again!

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I made this on the quick, had all the ingredients but the cheese for the tomato stack, it was still positively devine, and being in Arizona we do not have ready access to great tomatoes so the tapenade and dressing were a huge compliment to what we get (I do long for the days of good Jersey tomatoes!. But, does anyone have a guess on how long both the olive tapenade and the basil dressing will last in the fridge?

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It was very tasty - the tapenade added a really great taste to the caprese and the sauce was deifnitely a hit with everyone!

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I've only made the black olive tapenade part of this recipe, but it is a big hit with my friends. I make the tapenade according to the recipe, smear it on pieces of thinly sliced baggettes that I toasted in the oven after brushing lightly with olive oil and serve it as an appetizer. It is soooo tasty and very easy to make.

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Very pleased with the results. I will for sure make this again.