Roman Summer Salad

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   ["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"" thick rounds and place, slightly overlapping, on a serving plate. Place artichoke hearts, if using, over top of tomatoes.", "Spoon the olive and parsley mixture over the tomatoes.", "Drizzle the reduced balsamic over the salad and serve. Enjoy!"]

* Per serving · 4 servings · Values may vary.

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