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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)

15 MINPrep Time

20 MINCook Time

4Servings

(1)

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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

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.