Roman Summer Salad

READY IN: 50mins
Recipe by Vicki in CT

A must try for your bumper crop of tomatoes. Courtesy of Giada De Laurentiis.

Top Review by Sageca

This was so different and what flavour.I could eat that olive mixure on a cracker,on a toast or with a spoon right out of the bowl. I already had balsamic glaze that I bought so I didn't have to redude my vinegar.I also added the glaze to the olive mixture and it was superb! This beats tapenade.I made it for WT4. Thanks for sharing.' Rita

Ingredients Nutrition


  1. 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.
  2. Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.
  3. 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a