Roman Summer Salad

Got 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
By Giada De Laurentiis
Recipe courtesy of Food Network
Serves 4

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 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 thick, syrupy, and it measures 1/4 cup, about 20 minutes. Set 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 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.

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