Stacked Tomato Salad With Tapenade And Basil Dressing Recipes

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.

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.

STEAMED VEGETABLES WITH TOMATO AND BASIL DRESSING

Steps:

• For the sauce: Scoop the flesh and juices of the tomatoes out of the skins with a spoon into a bowl; discard the empty skins. Whisk in the vinegar, garlic, salt, pepper, and red pepper flakes, breaking up the tomato as you do. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a chunky, slightly thick dressing. Roughly chop the basil and stir into the dressing. Set aside for 15 minutes to let the flavors come together. Remove the garlic.
• For the vegetables: Pour an inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender. Serve warm or at room temperature with the dressing.

STACKED TOMATO SALAD WITH TAPENADE AND BASIL DRESSING

Steps:

• Blend tapenade in processor. cover and chill. make dressing. season with salt and pepper. can be made 8 hrs ahead. let stand at toom temp. for salad: on one tomato slice, spread 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 TBLSP dressing. Spoon some dressing over each stack.

STACKED TOMATO SALAD WITH TAPENADE AND BASIL DRESSING

Steps:

• For tapenade: Blend olives, garlic anchovies 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, and chilled) For Dressing: Whisk vinegar, honey and mustard in a bowl. Gradually whisk in oil. Stir in basil. Season with salt and pepper. (can be make 8 hours ahead. Let stand at room temp.) For Salad: Place a tomato slice on each of 8 plates. Spread each with generous TBSP of tapenade, top with cheese slice. Repeat layering. Top each stack with a third tomato slice. Chop remaining tomato slices; place in a bowl and toss with 2 Tbsp of dressing. Spoon some dressing over each stack. Spoon chopped tomatoes along side.

TOMATO SALAD WITH TAPENADE

Steps:

• Core the tomatoes, and cut them into eighths. Salt them lightly, and let sit while you make the tapenade.
• Combine the olives, anchovies or capers, vinegar, oil and 1 tablespoon water in a blender or small food processor. Blend until pureed, but not too fine. Add more water if necessary; the mixture should be fairly loose. Taste the puree, and add salt and pepper as you like.
• Cut the mozzarella into chunks, and toss with the tomatoes and about half the tapenade; season with salt and pepper if necessary, and add more tapenade to taste. Garnish with basil, and serve immediately.

TOMATO SALAD WITH FRESH BASIL DRESSING

Steps:

• Whisk all dressing ingredients together except oil and basil.
• Drizzle in oil, whisking constantly.
• Add salt and black pepper to taste.
• Stir in basil.
• Arrange tomato slices on a salad plate and spoon dressing over slices.
• Cover and chill.
• Garnish with fresh basil leaves.
• If you desire serve over fresh bed of lettuce.

TOMATO-BASIL SALAD

Steps:

• Place tomato slices around the edge of a plate overlapping slightly, tucking in halved onion slices and basil leaves between tomato slices. Put shredded mozzarella cheese in center of plate.
• Whisk olive oil, lemon juice, oregano, salt, and black pepper together in a bowl; drizzle over tomatoes.

TOMATO AND TAPENADE SALAD

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.

TOMATO SALAD WITH MUSTARD-BASIL DRESSING

Steps:

• In a small bowl, combine all ingredients, except lettuce and tomato. Mix well. Chill several hours to blend flavors.
• To serve, arrange lettuce leaves on four individual serving plates. Chop tomato and pile on lettuce. Spoon dressing over tomatoes, allowing 2 tablespoonfulls for each serving.
• Serve right away.
• Time does not include chilling time.

STACKED TOMATO AND BURRATA SALAD

Steps:

• Place bottom tomato slice onto a plate and season with sea salt and black pepper. Spread burrata cheese over tomato slice and top with torn basil leaves. Drizzle with olive oil. Top with next tomato slice. Repeat cheese-tomato layering process with remaining slices, finishing with top tomato slice.