Tomato Napoleon Salad With Mozzarella, Kalamata Olive Tapenade and Sweet Basil Vinaigrette
Why I Love This Recipe
Recipe from Bobby Flay
For the Flavors of the Mediterranean Cooking Class -111
My boy Bobby Flay stepped outside of his SW box when he came up with this recipe. It reeks of the Med; from the olives to the basil to the mozzarella.
I love that you can layer it as much or little as you like, making it go from starter to first course to entree. One of my all-time faves.
Love ya Bobby, call me, mean it!
Ingredients You'll Need
SALAD
1 cup wine – for the cook
3 lbs ripe tomatoes (beefsteak, yellow, heirloom)
1 pound mozzarella cheese
A couple of handfuls of fresh Basil leaves
Tapenade and Sweet Basil Vinaigrette (recipes follow)
KALAMATA OLIVE TAPENADE
2 cups Kalamata olives, pitted
1 teaspoon anchovy paste
3 cloves garlic, coarsely chopped
2 Tablespoons pine nuts
1/2 cup olive oil
Salt and pepper
SWEET BASIL VINAIGRETTE
1/4 cup red wine vinegar
1 Tablespoon Dijon Mustard
2 Tablespoons honey
3/4 cup olive oil
Salt and pepper, to taste
12 basil leaves, chiffonade
Directions
Prepare the Tapenade and Vinaigrette first.
SALAD
Slice tomatoes into 1/2 inch thick rounds and thinly slice mozzarella. Set aside until ready to assemble.
KALAMATA OLIVE TAPENADE
In a processor combine olives, anchovy paste, garlic and pine nuts and process until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper to taste.
SWEET BASIL VINAIGRETTE
Whisk together the vinegar, mustard and honey. Slowly whisk in the olive oil until emulsified. Stir in the fresh basil.
TO SERVE
Place a tomato slice on a plate and spread with some of the tapenade. Top with a slice of the mozzarella, a few fresh basil leaves then finish with another tomato slice. Top with another spoonful of tapenade and drizzle with the vinaigrette. (You can add another layer to make Napoleon as many layers as you want.)
