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.
- 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 | 371.5 Kcal (1555 kJ) | ||
| Calories from fat | 283.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.48g | 48% | |
|---|---|---|---|
| Cholesterol | 2.55mg | 1% | |
| Sodium | 1171.45mg | 49% | |
| Potassium | 145.06mg | 3% | |
| Total Carbs | 17.51g | 6% | |
| Sugars | 13.6g | 54% | |
| Dietary Fiber | 2.12g | 8% | |
| Protein | 2.9g | 6% | |
| Vitamin C | 16.9mg | 28% | |
| Iron | 31.8mg | 177% | |
| Calcium | 66.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 136.8 Kcal (573 kJ) | ||
| Calories from fat | 104.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.59g | 48% | |
|---|---|---|---|
| Cholesterol | 0.94mg | 1% | |
| Sodium | 431.37mg | 49% | |
| Potassium | 53.42mg | 3% | |
| Total Carbs | 6.45g | 6% | |
| Sugars | 5.01g | 54% | |
| Dietary Fiber | 0.78g | 8% | |
| Protein | 1.07g | 6% | |
| Vitamin C | 6.2mg | 28% | |
| Iron | 11.7mg | 177% | |
| Calcium | 24.4mg | 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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