Stacked Tomato Salad With Tapenade And Basil Dressing Recipes

STACKED TOMATO SALAD WITH BLACK OLIVE TAPENADE AND BASIL PESTO DRESSING

Steps:

• Combine all ingredients in a food processor or blender and process until smooth. Transfer to a small bowl and wash out the blender or food processor bowl. Refrigerate until needed. (Can be made up to 2 days ahead.)
• Combine the basil, garlic, lemon juice, pine nuts and Dijon mustard in a food processor or blender. Pulse until coarsely chopped.
• With the machine running, slowly drizzle in the olive oil and blend until smooth. Season to taste with salt and black pepper.
• Place 1 tomato slice on each of 5 plates. (Alternately, arrange on a platter.)
• Top with a tablespoon of the tapenade.
• Top with a slice of fresh mozzarella. Repeat layering, finishing each stack with a slice of tomato. (You will have a slice left to enjoy another way.)
• Spoon some of the dressing over each stack and garnish with fresh basil leaves. Serve immediately.

STACKED TOMATO SALAD WITH TAPENADE AND BASIL DRESSING

Steps:

• Blend tapenade in processor. cover and chill. make dressing. season with salt and pepper. can be made 8 hrs ahead. let stand at toom temp. for salad: on one tomato slice, spread generous tablespoon tapenade. top with cheese round. repeat layering. top each stack with third tomato slice. chop remaining tomato slices; place in bowl and toss with 2 TBLSP dressing. Spoon some dressing over each stack.

FRESH BASIL DRESSING

Steps:

• Blend the basil, oil, mayonnaise, vinegar, shallots, salt and pepper in a blender or food processor until smooth. Refrigerate until ready to use.

STACKED TOMATO SALAD WITH TAPENADE AND BASIL DRESSING

Steps:

• 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, and chilled) For Dressing: Whisk vinegar, honey and mustard in a bowl. Gradually whisk in oil. Stir in basil. Season with salt and pepper. (can be make 8 hours ahead. Let stand at room temp.) For Salad: Place a tomato slice on each of 8 plates. Spread each with generous TBSP of tapenade, top with cheese slice. Repeat layering. Top each stack with a third tomato slice. Chop remaining tomato slices; place in a bowl and toss with 2 Tbsp of dressing. Spoon some dressing over each stack. Spoon chopped tomatoes along side.

STACKED TOMATO SALAD WITH TAPENADE AND BASIL DRESSING

Steps:

• 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 bowl and toss with 2 tablespoons dressing. Spoon some dressing over each stack. Spoon chopped tomatoes alongside. *Available in 8-ounce balls at Italian markets, specialty foods stores, and some supermarkets.

STACKED TOMATO SALAD WITH TAPENADE AND BASIL DRESSING

Steps:

• For tapenade: Blend olives, garlic, anchovie, 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 a 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 one 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 bowl and toss with 2 tablespoons dressing. Spoon some dressing over each stack, and spoon chopped tomatoes alongside.