Roman Summer Salad

tomatoes, vinegar, olives, capers, parsley, anchovy, basil, garlic

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 for Roman Summer Salad Recipe