Stacked Tomato Salad with Black Olive Tapenade and Sweet Basil Dressing

1. 1

   Place a tomato slice on a plate and spread with some of the tapenade.

2. 2

   Then place a slice of the mozzarella on top, add a few basil leaves, and finish with another tomato slice.

3. 3

   You can add another layer to make Napoleon as high as you desire.

4. 4

   Top with another small spoonful of the tapenade and then drizzle the Sweet Basil Dressing over the tomato and around the plate.

5. 5

   Garnish with a sprig of fresh basil and repeat to make 4 to 6 plates.

6. 6

   2 cups kalamata or nicoise olives, pitted

7. 7

   3 cloves garlic, peeled, coarsely chopped

8. 8

   5 anchovy fillets

9. 9

   2 tablespoons pine nuts

10. 10

    1/2 cup olive oil

11. 11

    Salt and freshly ground black pepper

12. 12

    Combine olives, garlic, anchovies and pine nuts in a food processor and process until smooth.

13. 13

    With the motor running, slowly add the oil until emulsified.

14. 14

    Season with salt and pepper, to taste.

15. 15

    1/4 cup red wine vinegar

16. 16

    1 tablespoon Dijon mustard

17. 17

    2 tablespoons honey

18. 18

    3/4 cup pure olive oil

19. 19

    Salt and freshly ground black pepper

20. 20

    12 basil leaves, cut into chiffonade

21. 21

    Whisk together vinegar, Dijon mustard, and honey in a medium bowl.

22. 22

    Slowly whisk in the olive oil until emulsified.

23. 23

    Season with salt and pepper, to taste, and then stir in the basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.