Roman Summer Salad

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup balsamic vinegar
• 1/2 cup pitted green olives, halved
• 1/2 cup 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, minced
• 8 fresh basil leaves, shredded
• 1/2 teaspoon fresh ground black pepper
• 6 tablespoons extra virgin olive oil
• 1 lb vine ripened tomato (about 3 tomatoes)
• 1/2 cup quartered marinated artichoke hearts (optional)

Recipe

• 1 cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes.
• 2 set aside to cool.
• 3 combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.
• 4 to serve, slice the tomatoes into 1/4" thick rounds and place, slightly overlapping, on a serving plate. place artichoke hearts, if using, over top of tomatoes.
• 5 spoon the olive and parsley mixture over the tomatoes.
• 6 drizzle the reduced balsamic over the salad and serve. enjoy!