Stacked Tomato Salad with Tapenade and Basil Dressing

By zeenieme

Ingredients

• Tapenade:
• 2 cups pitted Kalamata olives (about 10 oz)
• 4 garlic cloves
• 4 anchovy fillets
• 2 T pine nuts
• 1/2 cup olive oil
• Dressing:
• 1/4 cup white wine vinegar
• 2 T honey
• 1 T Dijon Mustard
• 3/4 cup olive oil
• 12 large fresh basil leaves, thinly sliced.
• Salad:
• 8 to 10 large tomatoes (preferably heirloom tomatoes of assorted colors), each cut crosswise into scant 1/2 inch thick slices
• 2 - 8 oz balls drained fresh water-packed mozzarella, cut into 1/3 inch thick rounds

Details

Servings 8

Preparation

Step 1

For Tapenade: Blend olives, garlic, anchovies, and nuts in processor until almost smooth. With machine running, add oil; process until blended. Season with salt and pepper. (Can be made 2 days ahead. Transfer to bowl, cover and chill).

For Dressing: Whisk vinegar, honey and mustard in bowl. Gradually whisk in oil. Stir in basil. Season with salt and pepper. (Can be made 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 third tomato slice. Chop remaining tomato slices, place in and bowl and toss with 2 tablespoons dressing.

Spoon some dressing over each stack. Spoon chopped tomatoes alongside