Roman Summer Salad Recipe

Name: Roman Summer Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
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)

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)

PREP TIME 20m	COOK TIME 30m	TOTAL TIME 50m
YIELD 4

Instructions

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.

Side Dishes