Like the salad from the Italian region of Campania, this version uses tofu. Dried black olives add the salt and tahini dressing adds the tang to perfect this simple combination.
1 package extra firm organic tofu, drained and patted dry
16 tomato slices – (about 4 tomatoes)
16 fresh basil leaves
16 dried black olives, pitted
1. Cut the tofu in half along the short side and then make 16 1/4 inch slices, 8 per block.
2. On a serving dish, place one tomato slice, top with a tofu slice. place one split pitted olive and one basil leaf on top and drizzle with tahini dressing. Repeat with remaining tomato and tofu slices.