Roman Summer Salad

Name: Roman Summer Salad
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 3 fillets anchovy fillets, drained and chopped; 237 milliliters balsamic vinegar; 8 fresh basil leaves, shredded; 237 milliliters pitted green and black olives, halved; 1 teaspoons freshly ground black pepper; 2 Tbsps capers, rinsed and drained; 59 milliliters chopped fresh parsley leaves; 1 garlic clove, thinly sliced; 6 Tbsps extra-virgin olive oil; 454 grams vine-ripened tomatoes (about 3 tomatoes)

Roman Summer Salad might be just the side dish you are searching for. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 319 calories, 3g of protein, and 27g of fat each. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up pepper, parsley leaves, garlic clove, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes about 50 minutes.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Balsamic Vinegar

Equipment you will use

Sauce Pan

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

Ingredients you will need

Anchovies

Olive Oil

Parsley

Capers

Garlic

Olives

Pepper

Basil

Equipment you will use

Bowl

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.

Ingredients you will need

Tomato