If any of you watched the finale of The Next Food Network Star, you know that the three finalists got to film a pilot of their dream cooking show. Each contestant had to prepare their favorite dish, one that represented their culinary soul on a plate. Well, if I had been one of those contestants, this is the recipe you would have seen me prepare.
What makes this salad such a signature? It’s unanimously delicious, it’s as fresh as can be, and it’s beautiful to behold, a picture of summer in all its elegant simplicity. What’s more, it passes the Farmgirl test: you can easily prepare it on a weekday or for guests without breaking a sweat.
Slices of fresh mozzarella are stacked between gorgeous summer tomatoes, homemade pesto, and olive tapenade, and then adorned with more diced tomatoes and fragrant basil. For a stunning effect, choose tomatoes and mozzarella that are about the same size in diameter. To save time, you can purchase pesto and tapenade from your grocer, but you can throw the ingredients in a blender much quicker than a trip to the store. The sweet vinaigrette brings all the flavors together, like a spritz of garden perfume.
It’s a warm-weather ensemble you’ll definitely want to put your name on.
8 servings
Tapenade (makes 1-1/2 cups)
2 cups pitted Kalamata olives
3 garlic cloves (if you like garlic, choose large ones)
4 anchovy fillets
2 heaping tablespoons pine nuts, lightly toasted
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Pesto (makes 3/4 cup)
2 cups packed fresh basil leaves
1/4 cup freshly grated Parmesan cheese
1/4 cup walnuts, toasted and cooled
3 garlic cloves (if you like garlic, choose large ones)
1/4 cup extra-virgin olive oil
Vinaigrette (makes 3/4 cup)
1/4 cup white wine or champagne vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Salad
8 ripe tomatoes of assorted colors, cut into 1/4-inch slices, ends diced around the stem and reserved
16 ounces fresh mozzarella or burrata cheese, cut into 1/4-inch slices
A handful of basil leaves, sliced thinly, plus sprigs for garnish
1. Prepare the Tapenade: In a blender or food processor, blend the olives, garlic, anchovies and pine nuts until almost smooth. With the machine running, add the oil in a thin stream and blend until smooth. Season with salt and pepper. Transfer to an airtight container and set aside.
2. Prepare the Pesto: Wash out the blender or food processor. Then add the basil leaves, Parmesan cheese, nuts and garlic. Blend until minced finely but not puréed. Add the olive oil through the top in a slow stream and pulse to blend, stopping to scrape down the sides of the bowl. Adjust seasoning with additional cheese or salt. Transfer the pesto to an airtight container and set aside.
3. Prepare the Vinaigrette: Whisk the vinegar, honey and mustard in a small bowl. Gradually whisk in the oil. Season with salt and pepper.
4. To serve, place one tomato slice on each of 8 serving plates. Spread each with a spoonful of Tapenade. Top each with a slice of cheese; repeat the process using Pesto. Top with a third tomato slice. Toss the diced tomato ends with a little vinaigrette. Spoon some of the chopped tomatoes over each stack and around the plate. Drizzle with more vinaigrette and sprinkle with sliced basil. Garnish with a sprig of basil.
For another perky summer salad, try my Asparagus and White Bean Salad…as a side dish or cool condiment for grilled fish.
What cools you down on a hot summer day? Tell us here and you’ll have a good chance of winning the August cooking contest!
Photo credit: Olivier Napa Valley
Try these handy charts we found on the CUESA (Center for Urban Education and Sustainable Agriculture) 
Looooooooooove it! not only beautiful looking but seems incredibly delicious! That’s a real winner!
This is one of my very favorite dish Dana.
Thanks for sharing.