Roman Tomato Salad
Roman Tomato Salad
Servings
6
Prep Time
15 minutes
Cook Time
20 minutes
Calories
0
Author:
Giada De Laurentiis
Ingredients
- 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)
- 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)
Instructions
- 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.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 12 grams
- Protein
- 2 grams
- Fat
- 16 grams
- Saturated Fat
- 2 grams
- Cholestrol
- 2 milligrams
- Sodium
- 321 milligrams
- Fiber
- 2 grams
- Sugar
- 8 grams
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