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For a more dramatic presentation, choose purple, orange, green and red heirloom tomatoes.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 tablespoons DeLallo Extra Virgin Olive Oil
- 1 tablespoon DeLallo Pine Nuts
- Salt and pepper
Dressing:
- 1/4 cup DeLallo Golden Sweet Vinegar
- 1/4 cup DeLallo Extra Virgin Olive Oil
- 1/8 cup rice vinegar
- 1/4 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/4 teaspoon 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.
Serves 6  Send to friend  Printer-friendly version
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