Tomato Salad With Tapenade

• 4 ripe medium tomatoes
• Salt and freshly ground black pepper
• 4 ounces pitted black olives, about 1 cup
• 2 anchovy fillets or 1 teaspoon capers, or both
• 2 teaspoons sherry vinegar
• 2 tablespoons extra virgin olive oil
• 1/2 pound mozzarella, preferably fresh
• 1/2 cup shredded or roughly chopped basil

1. Core the tomatoes, and cut them into eighths.
2. Salt them lightly, and let sit while you make the tapenade.
3. Combine the olives, anchovies or capers, vinegar, oil and 1 tablespoon water in a blender or small food processor.
4. Blend until pureed, but not too fine.
5. Add more water if necessary; the mixture should be fairly loose.
6. Taste the puree, and add salt and pepper as you like.
7. Cut the mozzarella into chunks, and toss with the tomatoes and about half the tapenade; season with salt and pepper if necessary, and add more tapenade to taste.
8. Garnish with basil, and serve immediately.

tomatoes, salt, black olives, anchovy, sherry vinegar, extra virgin olive oil, mozzarella, basil

Taken from cooking.nytimes.com/recipes/7992 (may not work)