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1
In a small saucepan, combine minced shallots, garlic and sherry vinegar.
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2
Cook over very low heat until the shallots are soft and fragrant, about 15 minutes.
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3
Strain shallots and garlic, reserving the liquid.
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4
To prepare a tapenade vinaigrette, combine shallots, garlic, olives, anchovies and capers in a food processor.
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5
Process until smooth.
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6
Add olive oil through the feed tube in a slow steady stream until the mixture is emulsified.
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7
Transfer to a small bowl, and whisk the reserved liquid in.
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8
Season with salt and pepper.
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9
Reserve 1 1/2 tablespoons of the tapenade vinaigrette in a small covered container.
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10
In a shallow glass or china bowl, layer slices of tomato with sliced shallots, the remaining tapenade vinaigrette and salt and pepper to taste.
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11
Cover with plastic wrap, and marinate, refrigerated, for 2 to 12 hours.
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12
Strain tomatoes in a colander over a large, shallow bowl.
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13
Transfer tomatoes to a plate.
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14
Dip toasted bread slices in the marinade in bowl, and set aside on another plate.
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15
In a medium mixing bowl, combine arugula leaves with the reserved 1 1/2 tablespoons of tapenade vinaigrette.
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16
To assemble, on each of four plates place a slice of bread, 2 slices of tomato and a few arugula leaves.
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17
Top leaves with another slice of bread, tomato slices and a few more leaves.
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18
Serve immediately.
