Look at that! ↑ I mean, just look at that!!!!
The only way it could have been any better is if it were August and I had just picked those tomatoes and that basil out of my own garden, and if I had just came back from Italy, hand carrying that fresh Mozzarella, olive oil, and those Kalamata olives; and if TSA had let me pass through without a cavity search, and if this freaking winter would end so that any tomato north of the equator actually stood a snowballs chance in hell of RIPENING!
Well...never mind that. The thing is this: Tomato Napoleon Salad with Fresh Mozzarella, Kalamata Olive Tapenade and Sweet Basil Vinaigrette is a wonderful salad even if you live in the polar vortex, next to a twenty foot snow drift, by an ice sculpture that resembles the Big Horn Mountains. Make it now and then promise to make it again in late summer when juicy tomatoes and leafy basil are begging for it, and the creek is running, and the sun shines hot, making your tomatoes pop.
Sous chef Scott took a detour through Whole Foods in Fort Collins and scored those pretty yellow heirlooms just a day or two before our Mediterranean Cooking Class, so here in Hickville we were able to thumb our nose at the Polar Gods and have a slight taste of summer. Stack em three or four high if you want, making this salad go from a wintery first course to a summer entree.
Click here or on the "Soups & Salads" link at the top of this page for the recipe.
Napoleon Salad photos courtesy of SdJ sous chef and super photographer, Kitt.
PRINT RECIPE: Tomato Napoleon Salad
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