Stacked Heirloom Tomato Caprese Salad with Olive Tapenade and Sweet Honey Basil Vinaigrette

To make olive tapenade:
Toast the pine nuts for 2 minutes in a small skillet over medium heat, shaking often. Watch carefully, they burn easily! Remove from heat and cool slightly.

Combine pine nuts and all other tapenade ingredients – everything except the olive oil, salt and pepper -in a food processor. Pulse a few times until coarsely chopped. Add olive oil in a steady stream while processor is running. Season with salt and pepper. Cover and refrigerate if not using immediately. Can be made 1 week ahead.

To make the dressing:
Whisk together the honey, dijon mustard, vinegar, and basil. Whisk in olive oil until emulsified. Season with salt and pepper. If not using immediately, cover and refrigerate up to 1 day ahead.

To assemble salad:
Place 1 slice of tomato on a small plate, add a tablespoon of olive tapenade, then a slice of mozzarella, and a sprinkle of chiffonade basil. Continue in the same manner, using different color tomato slices for each layer. You can make the stack as high as you like. End with a tomato topped with a dab of olive tapenade. Drizzle with vinaigrette. Sprinkle with chiffonade basil leaves. Serve immediately.

* Use the best quality extra virgin olive oil and balsamic vinegar you can afford – it makes the difference between a good salad and a great salad!

Recipe adapted from Bobby Flay on Foodnetwork.com.