Directions:
- Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes, and set aside to cool.
- Combine the olives, parsley, 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 362.93 Kcal (1520 kJ) | ||
| Calories from fat | 280.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.18g | 48% | |
|---|---|---|---|
| Sodium | 1062.54mg | 44% | |
| Potassium | 397.44mg | 8% | |
| Total Carbs | 18.64g | 6% | |
| Sugars | 13.6g | 54% | |
| Dietary Fiber | 3.26g | 13% | |
| Protein | 2.03g | 4% | |
| Vitamin C | 21.4mg | 36% | |
| Iron | 1mg | 6% | |
| Calcium | 70.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 135.14 Kcal (566 kJ) | ||
| Calories from fat | 104.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.61g | 48% | |
|---|---|---|---|
| Sodium | 395.64mg | 44% | |
| Potassium | 147.99mg | 8% | |
| Total Carbs | 6.94g | 6% | |
| Sugars | 5.07g | 54% | |
| Dietary Fiber | 1.21g | 13% | |
| Protein | 0.75g | 4% | |
| Vitamin C | 8mg | 36% | |
| Iron | 0.4mg | 6% | |
| Calcium | 26.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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