Workaholic’s Salad: Stacked Tomato with Polenta and Basil Vinaigrette

This vertical salad is beautiful enough to make anyone in your life who’s had a long day at the office feel scrumptiously spoiled—hence its name. It’s a twist on Caprese salad (tomato, mozzarella, basil) that gets stacked on top of a crisped polenta cake and drizzled with basil-specked oil for a surprisingly easy but truly impressive presentation. Using paper towels to absorb some of the liquid from the watery tomatoes is a genius step that ensures your stack won’t be swimming in tomato juice. Polenta—an Italian ground cornmeal dish similar to grits—gives the salad enough substance to be dinner. Sit down, pour a glass of wine, and toast your favorite workaholic for a job well done.

SERVES: 4 as a first course or 2 as a main course

INGREDIENTS:

• 1/4 cup fresh basil leaves
• 3 tablespoons olive oil, plus more for brushing
• Salt
• 2 large tomatoes, preferably heirloom or vine-ripened
• Half a 16-to 18-ounce log ready-made plain polenta, cut into four ½-inch-thick rounds
• Freshly ground pepper
• 1/2 pound fresh mozzarella cheese, cut into 1/4-inch-thick slices

DRESSING:

• In a blender, puree the basil with 3 tablespoons olive oil.
• Strain the puree through a very fine sieve into a bowl, pressing hard on the solids, then discard the solids.
• Add 1/8 teaspoon salt to basil oil.

INSTRUCTIONS:

1. Cut the tomatoes crosswise into eight 1/2-inch-thick slices (slices cut from around the middle are best).
2. Sandwich the tomato slices between a triple layer of paper towels and press gently to remove any excess moisture.
3. Heat the grill, a grill pan, or medium skillet over moderately high heat.
4. Generously brush both sides of the polenta rounds with olive oil, then add them to the grill.
5. Cook the polenta, turning once, until lightly browned, about 5 minutes. Transfer one round to each plate.
6. Season the tomato slices with salt and pepper.
7. Using a spatula, assemble 4 stacks by placing a tomato slice on top of each of the 4 polenta rounds.
8. Top each with a mozzarella slice and another tomato slice.
9. Drizzle basil oil over each stack before serving.

TIP:

• You can omit the polenta and end up with an elegant version of an Italian Caprese salad.