Roman Summer Salad

Roman Summer SaladGot too many tomatoes on the vine? This salad is a great way to use up the extra tomatoes from your backyard garden. Don’t be afraid of the anchovies! They add a dimension to the flavor of the dish, but not the “fishy” flavor.

Roman Summer Salad
Adapted from Giada De Laurentiis via Food Network
Serves 4

1 cup good-quality balsamic vinegar
1 cup pitted green and black olives, halved
1/4 cup chopped fresh parsley leaves
3 anchovy fillets, drained and chopped into small pieces
2 tablespoons capers, rinsed and drained
1 garlic clove, thinly sliced
8 fresh basil leaves, shredded
1/2 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 pound vine-ripened tomatoes (about 3 tomatoes)

Reduce the balsamic vinegar in a small saucepan slowly, over low heat until it is thick and syrupy. It should measure 1/4 cup. This will take about 20 minutes. Set it aside to cool.

Combine the olives, herbs, anchovies, capers, garlic, pepper, and olive oil in a small bowl and toss to combine.

To serve, slice the tomatoes into 1/4-inch thick rounds and arrange them on a serving platter so that they overlap slightly. Spoon the olive and parsley mixture over the

Drizzle the reduced balsamic over the salad and serve.

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