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Roman Summer Salad

Roman Summer Salad
PREP TIME
20 min
COOK TIME
30 min
YIELDS
4 servings

This salty, savoury salad will be a hit with olive lovers everywhere.

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Ingredients

1
cup balsamic vinegar
1
cup pitted green and black olives, halved
¼
cup chopped fresh parsley leaves
3
anchovy fillets, drained and chopped
2
Tbsp capers, rinsed and drained
1
clove garlic, thinly sliced
8
fresh basil leaves, shredded
½
tsp freshly ground black pepper
6
Tbsp extra-virgin olive oil
1
lb(s) vine-ripened tomatoes (about 3 tomatoes)
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Directions

Step 1

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.

Step 2

Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.

Step 3

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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