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Photo Credit: Elizabeth Newman

Roman Tomato Salad

15 MINPrep Time
20 MINCook Time
4Servings
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
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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.

Roman Tomato Salad
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Roman Tomato Salad

Servings

4

Prep Time

15 minutes

Cook Time

20 minutes

Calories

305

Author:

Giada De Laurentiis

Image of Roman Tomato Salad

Ingredients

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
4
per serving
Calories
305
Amount/Serving % Daily Value
Carbs
18 grams
Protein
3 grams
Fat
25 grams
Saturated Fat
4 grams
Cholestrol
3 milligrams
Sodium
481 milligrams
Fiber
2 grams
Sugar
13 grams
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dairy free
gluten free
nut free

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