Roman Summer Salad
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
48
Sourness
34
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes
3
Set aside to cool
4
Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine
5
To serve, slice the tomatoes into 1/4-inch thick rounds and place, slightly overlapping, on a serving plate
6
Spoon the olive and parsley mixture over the tomatoes
7
Drizzle the reduced balsamic over the salad and serve