Assembly Salad

Photo: flickr user Mayapur

Ingredients

2 Large ripe Beefsteak tomatoes

2 teaspoons drained capers

1 small tin flat anchovy fillets

16 Pitted olives preferably black

1 Red onion thinly sliced into rings

Coarse salt to taste

4 ounces Feta cheese crumbled

chopped fresh basil leaves as needed

(or dried leaf basil)

2 Garlic cloves cut in half

12 ounces olive oil

1 tablespoon dry mustard

2 teaspoons salt

1 teaspoon black pepper

1 1/2 teaspoons Tabasco

Slice tomatoes into 4 thick slabs and arrange in single layer in an ovenproof dish. Top tomatoes with remaining ingredients, except basil.

Broil until cheese browns lightly. Sprinkle with basil before serving.

Dress with Garlic Vinaigrette. This salad may also be served cold. In that case, do not broil.

For Garlic Vinaigrette Dressing: Mix all ingredients and allow to stand several hours or overnight. Discard garlic before serving. (Makes 1 pint)

This recipe yields 2 entree servings or 4 side dish salads.

4.0 servings

Friday, December 10, 2010 - 1:02am