Stacked Tomato Salad With Black Olive Tapenade And Basil Pesto Dressing Food

STACKED TOMATO SALAD WITH BLACK OLIVE TAPENADE AND BASIL PESTO DRESSING

Steps:

• Combine all ingredients in a food processor or blender and process until smooth. Transfer to a small bowl and wash out the blender or food processor bowl. Refrigerate until needed. (Can be made up to 2 days ahead.)
• Combine the basil, garlic, lemon juice, pine nuts and Dijon mustard in a food processor or blender. Pulse until coarsely chopped.
• With the machine running, slowly drizzle in the olive oil and blend until smooth. Season to taste with salt and black pepper.
• Place 1 tomato slice on each of 5 plates. (Alternately, arrange on a platter.)
• Top with a tablespoon of the tapenade.
• Top with a slice of fresh mozzarella. Repeat layering, finishing each stack with a slice of tomato. (You will have a slice left to enjoy another way.)
• Spoon some of the dressing over each stack and garnish with fresh basil leaves. Serve immediately.

TOMATO SALAD WITH WARM BASIL DRESSING

Steps:

• Cook oil, shallot, garlic, and red pepper flakes in a small saucepan over medium heat, stirring occasionally, until shallots and garlic begin to turn golden, 7-9 minutes. Remove from heat and mix in anchovies, if using (they'll dissolve in the oil quickly), and basil.
• Toss tomatoes with vinegar and a pinch of kosher salt in a medium bowl. Transfer to a platter and pour warm dressing over. Finely grate lemon zest on top and sprinkle with sea salt.

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!