Tomato Stacker with Calamata Olive Tapenade

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For a more dramatic presentation, choose purple, orange, green, and red
heirloom tomatoes if they are available to you.  The tapenade and dressing will keep for a couple of days in the refrigerator, so consider doubling the recipe to keep some on hand.

Ingredients:

3 large fresh, ripe roma tomatoes, cut into 18 slices
2 large roma tomatoes, diced
6 fresh basil leaves, chopped
6 slices fresh mozzarella

Olive Tapenade:
1 cup DeLallo Extra Large Pitted Calamata olives
1 DeLallo anchovy fillet
1 clove garlic
4 Tbsp DeLallo Extra Virgin Olive Oil
1 Tbsp DeLallo Pine Nuts
 salt and pepper to taste

Dressing:
1/4 cup DeLallo Golden Balsamic vinegar
1/4 cup DeLallo Extra Virgin Olive Oil
1/8 cup rice vinegar
¼ tsp Dijon mustard
1 tsp sugar
¼ tsp black pepper
¼ tsp salt

Directions:

Combine all the tapenade ingredients in a food processor and pulse until it forms a coarse paste.

Combine all the dressing ingredients in a mixing bowl and whisk well.

Assembly:
Toss the diced tomatoes, basil, and dressing together in a bowl and set aside.  Begin to arrange a stack by placing a slice of tomato down, then spread on a spoonful of the olive tapenade on top.  Next, layer another tomato slice with tapenade on top it.   Then add a slice of fresh mozzarella and one last slice of tomato.  Top the whole stack off with a heaping spoonful of the diced tomato, basil and dressing mixture.  Arrange the stacks on a plate and garnish with fresh basil.

Makes 6 stacksSend to friendPrinter-friendly version