Layered Salad of Tomatoes, Arugula, and Tapenade Toast

By , chef, Verbena Restaurant, New York.

4 medium tomatoes, sliced about 1/4-inch thick Salt and ground pepper, to taste

TAPENADE VINAIGRETTE

3 shallots, minced 1 clove garlic, minced 1/4 cup sherry vinegar 10 black olives, pitted and halved 3 anchovies, mashed 3 teaspoons capers, drained 1/2 cup extra-virgin olive oil 1 bunch arugula, thoroughly washed and patted dry, and destemmed 8 thinly sliced pieces peasant-type bread, lightly toasted

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Layer tomato slices in a large shallow pan; sprinkle with salt and pepper.

To make the tapenade vinaigrette, combine shallots, garlic, sherry vinegar, olives, anchovies, capers, and olive oil in a small bowl. Whisk thoroughly to combine.

Pour this tapenade vinaigrette over tomatoes. Let tomatoes marinate in the refrigerator several hours or overnight. Turn tomatoes once or twice while marinating.

Place four pieces of toast on four plates. Spoon some of the marinated tomatoes and juices on each piece. Divide arugula over each piece of toast. Drizzle with a bit of olive oil, if you wish.

Top with another piece of toast. Drizzle toast with more olive oil, or the remaining tomato juices, if any are left.

Serves 4.

(c) Copyright 2000. The Christian Science Publishing Society

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