Roman Summer Salad

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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)