Stacked Tomato Salad With Black Olive Tapenade And Sweet Basil Dressing
Serves: 5
Destiney Bartoletti
1 January 1970
Based on User reviews:
55
Spice
54
Sweetness
56
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cups
Kalamata3 cloves
Garlic (peeled, coarsely chopped)2 tbsps
Pine Nut1 cup
Olive Oil1
Salt1 cup
Red Wine Vinegar1 tbsp
Dijon Mustard2 tbsps
Honey3 cup
Pure Olive OilDirections:
1
Place a tomato slice on a plate and spread with some of the tapenade
2
Then place a slice of the mozzarella on top, add a few basil leaves, and finish with another tomato slice
3
You can add another layer to make Napoleon as high as you desire
4
Top with another small spoonful of the tapenade and then drizzle the Sweet Basil Dressing over the tomato and around the plate
5
Garnish with a sprig of fresh basil and repeat to make 4 to 6 plates
6
Combine olives, garlic, anchovies and pine nuts in a food processor and process until smooth
7
With the motor running, slowly add the oil until emulsified
8
Season with salt and pepper, to taste
9
Whisk together vinegar, Dijon mustard, and honey in a medium bowl
10
Slowly whisk in the olive oil until emulsified
11
Season with salt and pepper, to taste, and then stir in the basil