SIGN UP FOR 10% OFF ON YOUR FIRST GIADZY ORDER

NOW SHIPPING TO U.S. TERRITORIES & ISLANDS

Photo Credit: Elizabeth Newman

Roman Tomato Salad

by Giada

Prep Time

15 minutes

Cook Time

20 minutes

Serves

4

Beginner

Photo Credit: Elizabeth Newman

Roman Tomato Salad

Name: Roman Tomato Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
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)

You must be signed in to print this content

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

Servings

4

Prep Time

15 minutes

Cook Time

20 minutes

Calories

305

Author:

Giada De Laurentiis

Ingredients

1 cup balsamic vinegar

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1 cup pitted green and black olives (halved)
1/4 cup chopped fresh parsley leaves
3 anchovy fillets (drained and chopped)

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
2 tablespoons capers (rinsed and drained)

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1 garlic clove (thinly sliced)
8 fresh basil leaves (shredded)
1/2 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1 pound vine-ripened tomatoes (about 3 tomatoes)

Guerzoni Balsamic Vinegar of Modena IGP 'Gold Series'

Balsamic Vinegar of Modena IGP 'Gold Series' Organic Biodynamic

Regular Price: $46.50

Sale Price: $46.50
Regular Price

Unit Price: per

(8.4 oz)

Anchovy Filets In Tin

Regular Price: $18.40

Sale Price: $18.40
Regular Price: ~~$18.40~~

Unit Price: per

(3.2 oz)

Organic Capers in Sea Salt

Regular Price: $24.00

Sale Price: $24.00
Regular Price

Unit Price: per

(5.3 oz)

Il Sole Extra Virgin Olive Oil

Regular Price: $38.40

Sale Price: $38.40
Regular Price

Unit Price: per

(17 oz)

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.