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id
460
Name
Roman Summer Salad
Main Dish Category
Vegetables
Secondary Dish Category
Side Dish,
Main Ingredient
Tomatoes
Other Ingredient
Balsamic Vinegar
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
Cooking Type
StoveTop
Difficulty (1-5)
1
Notes
Delicious! The tomatoes are wonderful on a sandwich!
Origin
Food Network - Giada De Laurentiis
Image