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; 3 fillets anchovy fillets, drained and chopped; 3 fillets anchovy fillets, drained and chopped; 255 milliliters balsamic vinegar; 8 fresh basil leaves, shredded; 8 fresh basil leaves, shredded; 135 milliliters pitted green and black olives, halved; 1 teaspoons freshly ground black pepper; 2 Tbsps capers, rinsed and drained; 15 grams 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 hor d'oeuvre you are searching for. This recipe serves 4. One portion of this dish contains roughly 3g of protein, 27g of fat, and a total of 319 calories. A mixture of vine-ripened tomatoes, balsamic vinegar, basil leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes roughly 50 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet.

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

Parsley

Olives

Drizzle the reduced balsamic over the salad and serve.

Equipment

Sauce Pan

Bowl

Ingredients

Servings:

3fillets

anchovy fillets, drained and chopped 3fillets

anchovy fillets, drained and chopped 255milliliters

balsamic vinegar 8

fresh basil leaves, shredded 8

fresh basil leaves, shredded 135milliliters

pitted green and black olives, halved 1teaspoons

freshly ground black pepper 2Tbsps

capers, rinsed and drained 15grams

chopped fresh parsley leaves 1

garlic clove, thinly sliced 6Tbsps

extra-virgin olive oil 454grams

vine-ripened tomatoes (about 3 tomatoes)

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Medici Ermete Concerto Lambrusco Reggiano with a 5 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.