Photo: Roman Summer Salad Recipe
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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By belinda4021_123...
on August 20, 2011
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This is a wonderful recipe, especially when the tomatoes are fresh in the summer! Reducing the balsamic vinegar does take a little more time than indicated, as others have said, but it is so worth the time. I've made this twice already and my family asks for it.
By oharaer_7052031
Dartmouth, MA
on August 08, 2011
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SO delicious, especially when using the freshest farm grown tomatoes, basil, and parsley. I used a whole medley of olives and skipped the anchovies (since I was making it for my parents, who aren't fans!, and it still had the perfect amount of saltiness. The reduced balsamic was to die for!! It did take a little longer to reduce than noted in the recipe, but it was worth the wait. I can't wait to make this again.
By Rosemary's Thyme
Guilford, CT
on August 04, 2011
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Definitely has a great taste. Next time I will add more anchovies. Oh, instead of slices I cut chunks of tomatoes, which I'm sure Giada would not object to.
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