Roman Summer Salad

  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
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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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