The #1 Site For
Best-Dressed Chefs!
www.coolaprons.com
Free Recipes In The VJJE Recipe Weekly!
Discover The Leading Recipes Newsletter!
Privacy Policy

Roman Summer Salad

    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)

  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.