Assembly Salad

Courses: Salads
Serves: 4 people

Recipe Ingredients

2 cups		Ripe beefsteak tomatoes (large)
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
		Freshly-cracked black pepper - to taste
		Garlic Vinaigrette Dressing - (see below)
4 oz		Feta cheese - crumbled
		Chopped fresh basil leaves - as needed
		= (or dried leaf basil)
		Garlic Vinaigrette Dressing
2		Garlic cloves - cut in half
4 oz		Wine vinegar
12 oz		Olive oil
1 tablespoon		Dry mustard
2 teaspoons		Salt
1 teaspoon		Freshly-ground black pepper
1 1/2 teaspoons		Tabasco brand Pepper Sauce

Slice tomatoes into 4 thick slabs and arrange in single layer in an ovenproof dish. Top tomatoes with remaining ingredients, except basil.

Broil until cheese browns lightly. Sprinkle with basil before serving.

Dress with Garlic Vinaigrette. This salad may also be served cold. In that case, do not broil.

For Garlic Vinaigrette Dressing: Mix all ingredients and allow to stand several hours or overnight. Discard garlic before serving. (Makes 1 pint)

This recipe yields 2 entree servings or 4 side dish salads.

Source:
Tabasco's Foodservice recipe archive at - http://foodservice.tabasco.com/

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