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Photo Credit: Elizabeth Newman

Roman Tomato Salad

Halfway between antipasto and a salad, this dish is full of the flavors of Rome. It's a great dairy-free riff on the usual caprese salad, and a wonderful celebration of summer's ripest tomatoes.

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Roman Tomato Salad

Servings

6

Prep Time

15 minutes

Cook Time

20 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Roman Tomato Salad

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

  1. 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.
  2. Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.
  3. 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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dairy free
gluten free
nut free

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