Roman Summer Salad

1. 1

   Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes.

2. 2

   Set aside to cool.

3. 3

   Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.

4. 4

   To serve, slice the tomatoes into 1/4-inch thick rounds and place, slightly overlapping, on a serving plate.

5. 5

   Spoon the olive and parsley mixture over the tomatoes.

6. 6

   Drizzle the reduced balsamic over the salad and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.