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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Adapted from Giada de Laurentis. I skip the anchovies and substitute about 1/4 cup straight balsamic vinegar instead of the balsamic glaze. Ingredients:
1 cup balsamic vinegar |
1 cup olive, green and black, pitted and halved |
1/4 cup fresh parsley leaves, chopped |
2 tablespoons capers, rinsed and drained |
1 garlic clove, thinly sliced |
8 fresh basil leaves, shredded |
1/2 teaspoon fresh ground black pepper |
6 tablespoons extra virgin olive oil |
1 lb tomatoes (about 3 tomatoes) or 1 lb cherry tomatoes, vine ripened |
Directions:
1. 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.
2. Combine the olives, parsley, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.
3. To serve, slice the tomatoes into 1/4-inch thick rounds and place, slightly overlapping, on a serving plate.
4. Spoon the olive and parsley mixture over the tomatoes.
5. Drizzle the reduced balsamic over the salad and serve.
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