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
Provided by Food Network
Categories condiment
Time 10m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Blend the basil, oil, mayonnaise, vinegar, shallots, salt and pepper in a blender or food processor until smooth. Refrigerate until ready to use.
TOMATO SALAD WITH TAPENADE
Provided by Mark Bittman
Categories salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Core the tomatoes, and cut them into eighths. Salt them lightly, and let sit while you make the tapenade.
- Combine the olives, anchovies or capers, vinegar, oil and 1 tablespoon water in a blender or small food processor. Blend until pureed, but not too fine. Add more water if necessary; the mixture should be fairly loose. Taste the puree, and add salt and pepper as you like.
- Cut the mozzarella into chunks, and toss with the tomatoes and about half the tapenade; season with salt and pepper if necessary, and add more tapenade to taste. Garnish with basil, and serve immediately.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 13 grams, Carbohydrate 8 grams, Fat 23 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 644 milligrams, Sugar 4 grams
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.
STACKED TOMATO SALAD WITH TAPENADE AND BASIL DRESSING
Steps:
- Place a tomato slice on a plate and spread with generous tblsp of tapenade. Top with cheese round. Repeat layering. Top each stack with a third tomato slice. Chop remaining tomato slices; place in bowl and toss with 2 tblsp of dressing. Drizzle the Sweet Basil Dressing over the tomato stack and around the plate. Garnish with chop tomatoes and a sprig of fresh basil. **For Jamie's shower I did-- tomato + tapenade + cheese, repeat. Over the tops of the cheese I spooned the chopped tomato mixture. They looked and tasted great!
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