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 Read more…