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This salad is a bit of work, but it is well worth the effort, particularly during the summer when great tomatoes are available.

2 cups pitted Kalamata Olives
4 garlic cloves
4 anchovy filets
2 tablespoons pine nuts
1/2 cup olive oil

1/4 cup white wine vinegar
2 tablespoons honey
1 tablespoon Dijon Mustard
3/4 cup olive oil
12 large fresh basil leaves, thinly sliced

Large tomatoes, preferably assorted colors, sliced into ~ 1/2 inch slices
2 8-ounce balls of drained fresh mozzarella, sliced 1/3 inch thick

Make tapenade by combining ingredients and blending in food processor until smooth. Season with salt and pepper. (Can be made ahead of time and refrigerated.)

Make dressing by whisking together liquid ingredients and stirring in basil. Season lightly with salt and pepper. (Can be made up to 8 hours ahead of time and kept at room temperature.)

Make salad by layering a slice of tomato, some tapenade, a slice of cheese, and a bit of dressing. Repeat and top with a final slice of tomato. Chop remaining tomato and toss with 2 tablespoons of dressing. Spoon dressing over each stack and spoon chopped tomatoes alongside.

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