Roman Summer Salad (Giada De Laurentiis) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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:
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.
2. Combine the olives, parsley, anchovies, 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. Spoon the olive and parsley mixture over the tomatoes. Drizzle the reduced balsamic over the salad and serve.
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