Menu Enter a recipe name, ingredient, keyword...

Roman Summer Salad

By

Google Ads
Rate this recipe 0/5 (0 Votes)
Roman Summer Salad 0 Picture

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)

Details

Preparation

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.



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

Review this recipe