Roman Summer Salad

Roman Summer Salad
Roman Summer Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings 4

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

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.

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