Roman Summer Salad

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.