Roman Summer Salad
Serves 4
Recipe By: Giada De Laurentiis
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 teaspoonsfreshly ground black pepper
6 tablespoons extra-virgin olive oil
1 pounds vine-ripened tomatoes (about 3 tomatoes)
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.
Cook Time: 30 minutes
Yield: 4 servings
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