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Roman Summer Salad Recipe

Roman Summer Salad

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Average Rating:

Total Reviews: 86

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  • on August 26, 2012

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    made this for a party and it was the first to go. I used kalamata olives instead and accidentally chopped up the olives instead of halving them and think i will continue to do so when making this in the future. thanks giada!!

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  • on August 07, 2012

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    Died and went to heaven. A perfect summer appetizer. I've learned to like anchovies and now use gthem a lot. I agree, the tomatoes in quarters rather than sliced. Pass the french bread!!
    Janet in AZ

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  • 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.

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  • 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.

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  • 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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  • on August 02, 2011

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    THIS WAS FANTASTIC!

    If I were on the show The Best Thing I Ever Ate, I would refer to this recipe. The recipe was easy to follow, looked exactly like the picture and when I served it, it was appetizing, flavorful and truly restaurant quality. Perfect for a hot summer meal. I guess I am proud because the majority of the items came out of our garden and I can say that I made this myself. I substituted zucchini for the tomatoes, steamed them lightly so that they would be easy to cut when served. Served with ciabatta bread, it was wonderful! We did add tomatoes to the left over dressing and it was exquisite. I enjoyed the syrupy taste of the balsamic vinegar. Now I can say, I’ve actually cooked a reduction. Can’t wait to make this again!

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  • on July 09, 2011

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    PERFECTION! the combination of flavors is perfect. love you Giada and good luck cooking for the Royals today..

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  • on October 13, 2010

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    When I decided to try this recipe I was a little scared to actually taste it. I was worried how the flavors would come together. I finally tasted it and offered some to my my mother who loves tasting anything new I make. She loved it!! She was disappointed that I only made enough for myself as Im the only vegetarian in the house. So the next day she specifically requested I maek enough for everyone and for her to take to work. I did exclude the anchovies and added feta. The feta along with all of the olives really set the dish off.

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  • on July 09, 2010

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    Giada this salad rocks!!! I loved every bite! I added crumbled feta and used kalamata instead of black olives. Anchovies on the side... since everyone is not a fan.

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  • on June 20, 2010

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    The olives ancovies and capers mixed with the tomatoes and finished off with the balsamic syrup have all the essential , salty, earthy. sweet.

    Incredible. Just make sure you use a modesto registered balsamic or the vinegar will not thicken.

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