STACKED TOMATO SALAD WITH TAPENADE AND BASIL DRESSING

STACKED TOMATO SALAD WITH TAPENADE AND BASIL DRESSING image

Yield 8 servings

Number Of Ingredients 15

Tapenade:
2 cups pitted Kalamata olives (about 10 oz)
4 garlic cloves
4 anchovy filets
2 tablespoons pine nuts
1/2 cup olive oil
Dressing:
1/4 cup white wine vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
3/4 cup olive oil
12 large fresh basil leaves, thinly sliced
Salad:
8-10 large tomatoes (preferably heirloom, of assorted colors), each cut crosswise into scant 1/2-inch-thick slices
Two 8-ounce balls fresh mozzarella, cut into 1/3-inch-thick rounds

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.