Recipe by Vicki in CT
A must try for your bumper crop of tomatoes. Courtesy of Giada De Laurentiis.
Top Review by Sage
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
- 1 cup balsamic vinegar
- 1 cup pitted green and black olives, halved
- 1⁄4 cup chopped fresh parsley leaves
- 3 anchovy fillets, drained and chopped (personal preference, I use anchovy paste)
- 2 tablespoons capers, rinsed and drained
- 1 garlic clove, thinly sliced
- 8 fresh basil leaves, shredded
- 1⁄2 teaspoon fresh ground black pepper
- 6 tablespoons extra virgin olive oil
- 1 lb vine-ripened tomatoes (about 3 tomatoes)
Directions See How It's Made
- 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-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.