Roman Summer Salad

Recipe by Sharon123
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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" thick rounds and place, slightly overlapping, on a serving plate. Place artichoke hearts, if using, over top of tomatoes.
  • Spoon the olive and parsley mixture over the tomatoes.
  • Drizzle the reduced balsamic over the salad and serve. Enjoy!
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