Caprese Salad Goes International

It’s nearing the end of a really glorious tomato season here in Oregon, so why not WOW your friends or family with a beautiful salad that makes an elegant first course or great lunch.  I teamed an Italian Caprese with Spanish tapenade and French Vinaigrette.  This one’s definitely going in our cookbook (which we’re struggling to title)

Don’t let the length scare you, tapenade & vinaigrette can be bought at any grocery store if you don’t have time to make them.

Love the quote:  “It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato”  Lewis Grizzard–totally true–ENJOY

Caprese Stack-up Salad

This is a beautiful summer first course or lunch.  It combines classic Italian Caprese, Spanish green olive tapenade, which can also be purchased, and French vinaigrette.

Prep Time:  15 minutes
Difficulty: flat
Serves: 8
Ingredients:

Tapenade

10 ounces (2 cups) pitted green Spanish olives-rinsed
¼ cup toasted almonds (bake on a sheet 10 minutes at 350 degrees)
1 tablespoon fresh lemon juice
1 tablespoon capers, drained and rinsed
2 cloves garlic
½ cup olive oil

Dressing

¼ cup white wine vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
¾ cup olive oil

12 large basil leaves (—cups) thinly sliced, plus a few for garnish

Salad

8 to 10 large tomatoes (several colors of heirlooms are gorgeous)—cut in generous slices (scant ½ inch)
2 8-ounce balls fresh mozzarella, drained and cut into slices

Directions:

Tapenade:  Blend almonds, lemon juice, capers, garlic in a processor until almost smooth.  Add olives and blend to desired consistency.  With machine running, drizzle in olive oil.  Season with salt & pepper to taste.  Transfer to bowl & refrigerate for up to 3 days.

Dressing:  Whisk together vinegar, honey & mustard.  Gradually whisk in oil and stir in basil.  Season with salt & pepper as desired.  Can be made up to 8 hours ahead and let stand at room temperature.

Salad:  Place a tomato slice on each plate and spread with 1 Tablespoon of tapenade; top with a slice of cheese.  Repeat layers and end with a tomato slice.  Drizzle each stack with dressing and garnish with a basil sprig and olive.

Serve extra dressing in a small pitcher.