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
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.
Read the full directions on Food Network
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