Tuesday, June 10, 2008

Basil, Tomato and Mozzarella Salad with Black Olive Tapenade

Inspiration for lunch can come from anywhere. A food memory. A picture in a magazine.

The light bulb goes off over your head and you go on automatic pilot, pulling things out of the fridge, grabbing the scissors and walking trance like to the garden to cut fresh basil.

Slicing fresh mozzarella, ripe tomatoes and the secret ingredient, Black Olive Tapenade, at the ready.

All of a sudden, you’re sitting down to a combination that makes absolutely perfect sense.

And tastes absolutely perfect.

Basil, Tomato and Mozzarella Salad with Black Olive Tapenade

1 medium round fresh mozzarella, sliced
One large tomato, sliced
Fresh basil leaves
1 large spoonful Black Olive Tapenade

Layer mozzarella, tomato and fresh basil on plate. Season with freshly ground black pepper.
Put spoonful of Black Olive Tapenade on the side and serve with crusty bread.

Serves 2.


Peter M said...

Mary, the plating is lovely, the tapenade is a wonderful addition to a Caprese salad.

noble pig said...

I never thought of doing a tapenade with caprese, what a great idea!

J for Kitchen Confit said...

Mary the photo is gorgeous! It looks delicious I can't wait to try it.

RecipeGirl said...

I love eating things that look pretty :)

cook eat FRET said...

this is the very best combination in the world...

or one of them for sure

fluffernutter said...

Gorgeous photo. Love the idea of tapenade. Who says you can't guild the lily?

Mary Coleman said...

Peter: Tapenade is good on your finger!

Cathy: It works wonderfully.

Jessica: You'll love it.

Lori: It is pretty, isn't it.

Claudia: I agree. It is one of the best combos.

Fluff: I'm all about the gilded lily!