Caprese Salad with Tapanade
Chef Kerry Lane / Falora
Slice tomato and mozzarella, arrange on plate. Chiffonade basil and place between slices of the tomatoes.
Place all tapanade ingredients except basil into a food processor. Process together until well blended. Add the basil and pulse to mix. Scoop 1/4 cup onto each plate of tomato and mozzarella. Top with lemon zest and cracked black pepper.