STACKED TOMATO SALAD WITH BLACK OLIVE TAPENADE AND BASIL PESTO DRESSING
Stacked Tomato Salad with Tapenade and Basil Pesto Dressing is a twist on classic Caprese salad. It's easy, impressive and the perfect way to showcase fresh tomatoes!
Provided by By: Carol | From A Chef's Kitchen
Categories Side Dishes - Salads
Time 30m
Number Of Ingredients 16
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.
Nutrition Facts : ServingSize 1, Calories 504 kcal, Carbohydrate 10 g, Protein 4 g, Fat 52 g, SaturatedFat 7 g, Cholesterol 2 mg, Sodium 542 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 43 g
TAPENADE
Steps:
- Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
- Serve on toasts.
TOMATO AND TAPENADE SALAD
Provided by Mark Bittman
Categories easy, quick, weekday, salads and dressings, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- To make tapenade, put olives, capers, anchovies and garlic in container of food processor or blender, along with a bit of olive oil. Pulse machine once or twice, and swiftly add remaining olive oil while machine is running. Do not purée. You want a coarse, uneven blend. (If you have the energy, you can chop all the ingredients by hand or grind them with mortar and pestle.) Thin with more olive oil if you like.
- Core tomatoes, cut them in two horizontally and shake out the seeds, squeezing gently. Chop. Toss with tapenade, and some salt and pepper if necessary. Stir in basil leaves. Taste, adjust seasonings and serve.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 13 grams, Carbohydrate 11 grams, Fat 16 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 636 milligrams, Sugar 6 grams
CHARRED AHI TUNA WITH SUN-DRIED TOMATO TAPENADE AND FARROTTO SALAD
Steps:
- In a cast iron skillet, on high heat or over a charcoal grill, cook the tuna steaks on each side for just 2 to 3 minutes, keeping the fish on the rare side of medium rare. Spread 2 tablespoons of artichoke tapenade on the fish after turning them over the first time.
- Serve with lemon wedges and Faro Salad
- In a food processor, puree all the ingredients together. Set aside. (This also makes a great crostini topping.)
- In a heavy-bottomed saucepan on medium heat, sweat the onions and garlic in the oil and butter until translucent, about 5 minutes. Add the faro and saute for 1 minute more, so that each grain is coated with oil. Add the water and bring to a boil. Lower the heat to a simmer and cover for 35 to 40 minutes, or until liquid is absorbed and faro is cooked. Turn off heat and let the faro rest covered for another 10 minutes. Stir in cheese, tomatoes and parsley. Season, to taste.
TOMATO FETA SALAD
Steps:
- Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2- to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.
STACKED TOMATO SALAD WITH BLACK OLIVE TAPENADE AND SWEET BASIL DRESSING
Steps:
- Place a tomato slice on a plate and spread with some of the tapenade. Then place a slice of the mozzarella on top, add a few basil leaves, and finish with another tomato slice. You can add another layer to make Napoleon as high as you desire. Top with another small spoonful of the tapenade and then drizzle the Sweet Basil Dressing over the tomato and around the plate. Garnish with a sprig of fresh basil and repeat to make 4 to 6 plates.
- Combine olives, garlic, anchovies and pine nuts in a food processor and process until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper, to taste.
- Whisk together vinegar, Dijon mustard, and honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper, to taste, and then stir in the basil.
TOMATO AND TAPENADE TART
Using classic French black olive paste, this tart is a delicious way to start a dinner party. I've had a look, and there are quite a few recipes for homemade tapenade here on zaar,and it's available in the supermarket. So I'll leave it up to you, as to which one you prefer.
Provided by Rhiannon and Matt
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 220c (200c fan-forced).
- Place pastry sheets one on top of the other on your work surface (that you have dusted with the flour)and roll out to measure a 24cm x 34cm rectangle.
- Trim edges for neatness & score with a knife to create a 1.5cm border.
- Transfer to baking tray & spread tapenade over pastry.
- Arrange the tomatoes over the top & sprinkle with Parmesan.
- Bake for 20 minutes or until pastry is puffed & golden.
- Remove from oven & scatter the Basil leaves on top.
- Slice & serve with a green salad.
Nutrition Facts : Calories 717.5, Fat 48.4, SaturatedFat 12.7, Cholesterol 4.4, Sodium 478.3, Carbohydrate 59.9, Fiber 3, Sugar 3.9, Protein 11.9
LAYERED SALAD OF SLICED TOMATOES, ARUGULA AND TAPENADE TOAST
Steps:
- In a small saucepan, combine minced shallots, garlic and sherry vinegar. Cook over very low heat until the shallots are soft and fragrant, about 15 minutes. Strain shallots and garlic, reserving the liquid.
- To prepare a tapenade vinaigrette, combine shallots, garlic, olives, anchovies and capers in a food processor. Process until smooth. Add olive oil through the feed tube in a slow steady stream until the mixture is emulsified. Transfer to a small bowl, and whisk the reserved liquid in. Season with salt and pepper.
- Reserve 1 1/2 tablespoons of the tapenade vinaigrette in a small covered container. In a shallow glass or china bowl, layer slices of tomato with sliced shallots, the remaining tapenade vinaigrette and salt and pepper to taste. Cover with plastic wrap, and marinate, refrigerated, for 2 to 12 hours.
- Strain tomatoes in a colander over a large, shallow bowl. Transfer tomatoes to a plate. Dip toasted bread slices in the marinade in bowl, and set aside on another plate. In a medium mixing bowl, combine arugula leaves with the reserved 1 1/2 tablespoons of tapenade vinaigrette.
- To assemble, on each of four plates place a slice of bread, 2 slices of tomato and a few arugula leaves. Top leaves with another slice of bread, tomato slices and a few more leaves. Serve immediately.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 30 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 680 milligrams, Sugar 10 grams, TransFat 0 grams
PASTA WITH KALAMATA OLIVE TAPENADE, FETA, AND CHOPPED TOMATO
Tapenade paired with an aromatic paste of briny Greek black olives with sweet pieces of ripe tomato and small cubes of the eastern Mediterranean's pungent Greek sheep's milk cheese makes up this luscious dish. You'll can find Kalamata olives sold by weight in the deli cases of well-stocked supermarkets, as well as in jars. Some may be found already pitted. Substitute any other brine-cured Mediterranean olives you like. Serve with spaghetti, linguine, tagliatelle, or other medium-width strands or ribbons. One you won't want to miss!
Provided by FoodieFanatic
Categories Greek
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a lg. pot of water to a boil. Add the pasta to the water, and cook until al dente, following the suggested cooking time on the box.
- While the pasta cooks, put the olives, olive oil, garlic, parsley, capers, lemon juice, and oregano in a food processor fitted with the metal blade.
- Turning the machine on and off rapidly, pulse the ingredients a few times, then scrape down the work bowl, and process continuously until the mixture forms a coarse but uniform paste.
- As soon as the pasta is done, drain it, and immediately toss with the tapenade, and 1/2 of the Feta and 1/2 of the tomatoes.
- Top with the remaining Feta and tomatoes, and serve immediately.
Nutrition Facts : Calories 1483.1, Fat 106, SaturatedFat 28.4, Cholesterol 101.2, Sodium 2617.4, Carbohydrate 104.2, Fiber 9.6, Sugar 9.6, Protein 33.7
TOMATO AND BASIL TAPENADE
My idea of yummy food. Although the recipe says keeps for up to 2 weeks, I would want to use it in 1 due to raw garlic and botulism.
Provided by JustJanS
Categories Spreads
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Place all the ingredients in a food processor or blender and pulse until well combined.
- With the motor running, slowly add the oil through the chute to form a paste like consistency.
- Cover with a little extra oil and refrigerate for up to 2 weeks.
Nutrition Facts : Calories 1226, Fat 114.6, SaturatedFat 16.2, Cholesterol 38.2, Sodium 3807.4, Carbohydrate 37.6, Fiber 9.7, Sugar 20.7, Protein 23.3
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