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.
- 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
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.