Stacked Tomato Salad

With the BBQ season soon upon us, this is a great alternative to the traditional salads…

Stacked Tomato Salad with Black Olive Tapenade and Sweet Basil Dressing

Ingredients

3 pounds ripe tomatoes, (beefsteak, yellow, and heirloom), sliced into 1/2-inch thick rounds

Tapenade, recipe follows*

1 pound goat cheese, thinly sliced (or use Mozzarella, but goat is better)

Fresh basil leaves and sprigs, for layering and for garnish

Sweet Basil Dressing, recipe follows

Directions

Place a tomato slice on a plate and spread with some of the tapenade. Then place a slice of the goat cheese 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.

Tapenade (Honestly, I buy a small jar at the store…a whole lot easier)

2 cups kalamata or nicoise olives, pitted

3 cloves garlic, peeled, coarsely chopped

5 anchovy fillets

2 tablespoons pine nuts

1/2 cup olive oil

Salt and freshly ground black pepper

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.

Sweet Basil Dressing

1/4 cup red wine vinegar

1 tablespoon Dijon mustard

2 tablespoons honey

3/4 cup pure olive oil

Salt and freshly ground black pepper

12 basil leaves, cut into chiffonade (roll the leaves in a little tube shape and slice across the leaves)

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.