Capi Peck


serves 6-8

Your favorite variety of Heirloom Tomatoes...I like a mix of Black Carbons, Green Zebras and{} Cherokee Purples, sliced.{} Depending on size, choose 3/4 tomato per person

1 c. Sun Gold Cherry Tomatoes, cut in half

8 oz. fresh Mozzarella, thinly sliced

Tapenade - see recipe below

Sweet Basil Vinaigrette - see recipe below

chiffonade of fresh basil

For the vinaigrette:

12 whole fresh basil leaves

1/4 c. red wine vinegar

2 t. Dijon mustard

3/4 c. olive oil

2 T. honey

salt and pepper to taste

Place all ingredients except for the olive oil in a blender or food processor.{} Pulse to combine.{} Slowly add olive oil and blend until emulsified.{} Taste and add salt and pepper as desired.

For the tapenade:

1/2 c. green olives, drained

1/2 c. black olives, drained

1/2 c. Greek olives, drained

3 cloves garlic, chopped

1 anchovy filet

1 1/2 T. capers, drained

1/4 c. olive oil

2 t. lemon juice

1 T. EACH chopped fresh basil and parsley

pepper to taste


Place pitted olives in food processor along with the garlic, capers and anchovy.{} Pulse until very coarsely chopped.{} Don't overdo it.{} You want a little texture, not a paste.

Add olive oil, lemon juice, herbs and pepper to taste.

Will keep for 2 weeks under refrigeration. To assemble, slice tomatoes and arrange with a slice of mozzarella between each tomato.{} Drizzle with vinaigrette, add just a touch of tapenade, surround with cherry tomatoes and garnish with fresh basil.