Created by Chef Max Shapiro
This is a classic Italian salad appetizer. I severed my version of this Salad Friday nights at the Wooden Spoon with rave reviews. I still make this for a lite dinner with an antipasto platter with toasted truffle oil and toast points. Recipe contains dairy.
Ingredients:
- 2 large slicing tomatoes
- 4 ½ oz of fresh mozzarella cheese
- 4 sweet ripe black olives
- 4 to 5 kalamata olives
- 8 fresh basil leaves
- 1 ½ Tbsp extra virgin olive oil
- salt and pepper to taste
- fresh basil or chives to garnish
Steps:
- Using a sharp knife, cut tomatoes into thin slices.
- Drain the Mozzarella, if necessary, and cut into thin slices.
- Pit olives, if necessary, and slice them into rings.
- Layer the tomatoes, mozzarella slices, olives, and basil leaves in a stack, finish with a layer of cheese.
- Place each stack on a sheet pan and place under a preheated broiler for 2 to 3 minutes, or just long enough to melt the mozzarella cheese.
- After removing the stack from the broiler, transfer to small plates. Drizzle with balsamic vinegar and olive oil and season with salt and pepper to taste. Garnish.
