Stacked Tomato Salad with Black Olive Tapenade and Basil Pesto Dressing

Stacked Tomato Salad with Tapenade and Basil Pesto Dressing - Close-up hero shot on white platter

5 from 1 vote

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!

Prep Time30

Total Time30

Course: Side Dishes - Salads

Cuisine: Italian

Diet: Diabetic, Gluten Free, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Black Olive Tapenade

1 cup pitted Kalamata olives firmly packed
2 cloves garlic coarsely chopped
2 teaspoons anchovy paste
1 heaping tablespoon pine nuts
1/4 cup olive oil
Freshly ground black pepper to taste

Basil Pesto Dressing

2 cups fresh basil leaves packed
2 cloves garlic coarsely chopped
1/4 cup lemon juice
3 tablespoons pine nuts
2 teaspoons Dijon mustard
3/4 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste

Stacks

4 large tomatoes each sliced into 4 even slices
1 package (16-ounce) fresh sliced mozzarella such as BelGioioso
Fresh basil leaves for garnish

Instructions

Black Olive Tapenade

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.)

Basil Pesto Dressing

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.

Stacks

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.

Notes

SUBSTITUTIONS:

If anchovies are objectionable, use 3 tablespoons of drained capers instead of the anchovies.

MAKE AHEAD:

The tapenade can be made 2 days ahead and refrigerated.
The basil pesto dressing is best fresh but can be done a day ahead and refrigerated. Let the basil pesto dressing come to room temperature before serving.

Nutrition