Assembly Salad
By: Kate Opatz
Published: Friday, December 10, 2010 - 1:02am

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
Black pepper to taste
Garlic Vinaigrette Dressing (see below)
4 ounces Feta cheese crumbled
chopped fresh basil leaves as needed
(or dried leaf basil)
2 Garlic cloves cut in half
4 ounces wine vinegar
12 ounces olive oil
1 tablespoon dry mustard
2 teaspoons salt
1 teaspoon black pepper
1 1/2 teaspoons Tabasco

Preparation

1 Slice tomatoes into 4 thick slabs and arrange in single layer in an ovenproof dish. Top tomatoes with remaining ingredients, except basil. 2 Broil until cheese browns lightly. Sprinkle with basil before serving. 3 Dress with Garlic Vinaigrette. This salad may also be served cold. In that case, do not broil. 4 For Garlic Vinaigrette Dressing: Mix all ingredients and allow to stand several hours or overnight. Discard garlic before serving. (Makes 1 pint) 5 This recipe yields 2 entree servings or 4 side dish salads.