Whether the tomatoes come from your garden, the farmer's market, or the supermarket, this salad celebrates summer's bounty. Along with the tomatoes, indulge in tender butterhead lettuce, creamy fresh mozzarella, and tangy kalamata olives.
Line a platter with butterhead lettuce leaves. Or, make a basket out of the head of butterhead lettuce by removing center leaves. Arrange mozzarella, tomatoes, and basil leaves on top of lettuce, leaving room for polenta.
In a large nonstick skillet cook polenta slices in hot oil over medium heat for 4 to 6 minutes or until warm and lightly browned, turning once. Add polenta and olives to platter or basket. Serve with dressing. Makes 4 servings.