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.
Serves Four
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
tahini dressing
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.