Roman Summer Salad

Adapted from Giada de Laurentis. I skip the anchovies and substitute about 1/4 cup straight balsamic vinegar instead of the balsamic glaze.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  cup  balsamic vinegar
• 1  cup  olive, green and black, pitted and halved
• 1⁄4 cup fresh parsley leaves, chopped
• 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 tomatoes (about 3 tomatoes) or 1  lb cherry tomatoes, vine ripened

Directions

1. Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes, and set aside to cool.
2. Combine the olives, parsley, 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.
4. Spoon the olive and parsley mixture over the tomatoes.
5. Drizzle the reduced balsamic over the salad and serve.