Roman Summer Salad

July 22, 2013

It's tomato time! I just love a fresh, ripe tomato. Especially of the heirloom variety. This is the perfect salad to highlight your tomatoes. The salty olives and capers along with the silky olive oil make a delicious topping for the best summer tomatoes. Top it with sweet reduced balsamic vinegar and you have the perfect dressed up salad for any summer barbecue!

1 c. balsamic vinegar
1 c. pitted green and black olives, chopped
1/4 c. fresh parsley, chopped
3 anchovy filets, drained and chopped
2 T. capers, rinsed and drained
1 garlic clove, finely diced
2 T. fresh basil, chopped
1/2 t. black pepper
3 T. extra virgin olive oil
1 lb. tomatoes

Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to cool. Combine the olives, parsley, anchovies, capers, garlic, basil,...
See the full directions on my site

Nutritions

Calories
257

Sodium
397mg
16% DV

Fat
15g
23% DV

Protein
2g
4% DV

Carbs
30g
10% DV

Fiber
3g
14% DV

Vegetarian Italian