Labadie Recipe Database

Name Roman Summer Salad Number of People 4 List of 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 T. capers, rinsed and drained 1 garlic clove, thinly sliced 8 fresh basil leaves, shredded 1/2 tsp. freshly ground black pepper 6 T. extra-virgin olive oil 1 lb. vine-ripened tomatoes (about 3) Description Cook balsamic vinegar in a small saucepan over low heat unti thick, syrupy, and measure 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 bowls 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. Time 20 minutes prep plus 30 minutes cook Difficulty (1-5) 1 Notes Delicious!  The tomatoes are wonderful on a sandwich! Image