Roman Summer Salad

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Dressing Up BBQ

Rated: 5 stars out of 5Rate itRead users' reviews (78)

RECIPE
COMMENTS & REVIEWS(78)

Cook Time:
30 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 30 min
Total:: 50 min

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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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Comments & Reviews

recipe Roman Summer Salad
patricia SANTA ANA, CA 09-25-2009
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Fabulous!
Rated: 5 stars out of 5

I made this last night and as is customary for me, I changed it up a bit. I layered some grilled eggplant under the... tomatoes, added some thinly sliced red onion to the olive mix and then topped with crumbled feta cheese and toasted pine nuts. And, in agreement with others, it tasted even better for lunch today when all the flavors absorbed. Tomatoes didn't get mushy and the smoky flavor of the grilled eggplant just made this salad ROCK! Thank you Giada for always being such an inspiration to me in the kitchen.Read more
recipe Roman Summer Salad
PAMELA charleston, SC 09-19-2009
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NOT JUST FOR SUMMER, AND INFINITELY VARIABLE
Rated: 5 stars out of 5

When I first saw this recipe, I knew just from the ingredients that it would be a winner. Boy, was I right about that!! Be... sure to use Italian flat-leaf parsley. This salad can be as delicious in the winter as summer if you substitute good quality cherry tomatoes. As other rviewers have noted, good quality balsamic is essential, and it WILL thicken if you go slowly and turn the heat up JUST A LITTLE BIT. Watch carefully or you will end up with a gloopy, sticky mess. I use calamata olives instead of regular black olives, and sometimes I add some cubed feta, which only adds to the taste. Simple, quick and unfailingly delicous.Read more
recipe Roman Summer Salad
Margaret San Diego, CA 07-01-2009
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Amazing
Rated: 5 stars out of 5

This recipe has become one of my staple recipes. It is bursting with perfectly balanced flavor, not to mention beautiful to... look at. I am a vegetarian and I substituted miso for the anchovy.Read more
recipe Roman Summer Salad
null null, null 06-17-2009
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Local Foods
Rated: 5 stars out of 5

Locally-sourced foods make this recipe shine. The Halifax Farmer's Market began in 1750 and is the longest-running market... in North America. Have a look! http://www.youtube.com/watch?v=N8Xr07PkKJI Read more
recipe Roman Summer Salad
rochelle mundelein, IL 06-16-2009
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great
Rated: 5 stars out of 5

this salad was even better the next day, tomatoes did not get mushy and had absorbed the flavor. the main dish and other... salad made a great menu - everything received raves at dinner party. other items also better flavor the next day.Read more
recipe Roman Summer Salad
Lisa Sun City, CA 06-11-2009
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Yummy!!!!!!!
Rated: 5 stars out of 5

My husband and I couldn't stop eating this -- the flavors were intoxicating!!!! Another winner from Giada!!!!