Roman Summer Salad

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

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.


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    This recipe is featured in:

    Cookout Sides & Salads