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Stacked Tomato Salad with Tapenade and Basil Dressing (Bon Appetit)
Tapenade
2 cups pitted olives
4 garlic cloves
4 anchovy fillets
2 Tablespoons pine nuts
1/2 cup olive oil

Dressing
1/4 cup white wine vinegar
2 Tablespoons honey
1 Tablespoon Dijon mustard
12 large basil leaves, thinly sliced

Salad
8 – 10 large tomatoes (preferably heirloom tomatoes of assorted colors), each cut crosswise into scant 1/2 inch slices
2- 8 oz. balls water-packed mozzarella, cut into 1/3-inch-thick rounds

For Tapenade: Blend olives, garlic, anchovies and nuts in processor until almost smooth. With machine running, add oil; process until blended. (Can be made up to 2 days in advance, cover and chill)

For Dressing: Whisk vinegar, honey and mustard in bowl. Gradually whisk in oil. Stir in basil. Season with salt and pepper to taste. (Can be made up to 8 hours ahead, let stand at room temperature)

For Salad: Place 1 tomato slice on each of 8 plates. Spread each with generous tablespoon tapenade; top with cheese round. Repeat layering. Top each stack with tomato slice. Chop remaining tomato slices; place in bowl and toss with 2 Tablespoons dressing. Spoon some dressing over each stack. Spoon chopped tomatoes alongside.