Ingredients

1 cup balsamic vinegar
1 cup pitted green and black olives, halved
1/4 cup chopped fresh parsley leaves
3 anchovy fillets, drained and chopped
2 tablespoons capers, rinsed and drained
1 garlic clove, thinly sliced
8 fresh basil leaves, shredded
1/2 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 pound vine-ripened tomatoes (about 3 tomatoes)

Directions

Cook the
balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4

cup, about 20 minutes. Set aside to cool.

Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a
small bowl and toss to combine.

To serve, slice the tomatoes into 1/4-inch thick rounds and place, slightly overlapping,
on a serving plate. Spoon the olive and parsley mixture over the tomatoes. Drizzle the
reduced balsamic over the salad and serve.