Roman Summer Salad

TOTAL TIME: 50 min
Prep: 20 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

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Directions

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, 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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4

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  • on September 26, 2013

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    Great taste, easy to do. Super!!!

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  • on September 15, 2013

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    This salad was awesome and unique! It's interesting how you are basically using the ingredients of tapenade but chopping them, rather than processing, gives it a different characteristic. Some tips: Don't skip any ingredient, especially the anchovies - they add a flavor layer not taste like fish, find the best quality olives possible, and rinse the olives and capers well so the salt doesn't overpower the dish.

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  • on February 25, 2013

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    why do we make summer salads in winter? I made it, and it reminded me of hazy, hot, humid endless summer days........ill continue with winter foods.....

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