Stacked Tomato Salad with Black Olive Tapenade and Sweet Basil Dressing

  • Level: Intermediate
  • Total: 25 min
  • Prep: 25 min
  • Yield: 4 to 6 servings
Save Recipe

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 

Fresh basil leaves and sprigs, for layering and for garnish

Sweet Basil Dressing, recipe follows

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

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

Directions

  1. 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:

  1. 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. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.