Tomato And Tapenade Salad Recipes

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.

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.

Steps:

• In a cast iron skillet, on high heat or over a charcoal grill, cook the tuna steaks on each side for just 2 to 3 minutes, keeping the fish on the rare side of medium rare. Spread 2 tablespoons of artichoke tapenade on the fish after turning them over the first time.
• Serve with lemon wedges and Faro Salad
• In a food processor, puree all the ingredients together. Set aside. (This also makes a great crostini topping.)
• In a heavy-bottomed saucepan on medium heat, sweat the onions and garlic in the oil and butter until translucent, about 5 minutes. Add the faro and saute for 1 minute more, so that each grain is coated with oil. Add the water and bring to a boil. Lower the heat to a simmer and cover for 35 to 40 minutes, or until liquid is absorbed and faro is cooked. Turn off heat and let the faro rest covered for another 10 minutes. Stir in cheese, tomatoes and parsley. Season, to taste.

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.

Steps:

• Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
• Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.