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Tomatoes Roman Summer Salad Recipe

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This recipe for Tomatoes Roman Summer Salad is from STENGAL FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C. pitted grn and/or black olives halved
1/4 C. Chopped fresh parsley or cilantro leaves
3 anchovy fillets, drained and chopped (optional)
2 tbsp. capers, rinsed and drained
1 garlic clove, thinly sliced
8 fresh basil leaves, shredded
1/2 tsp. freshly ground black pepper
6 tbsp. extra-virgin olive oil
1 pound vine-ripened tomatoes (about 3 large)
balsamic vinegar -- good quality
Directions:
Directions:
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 balsamic over the salad and serve.

* or cook 1 C. balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup - about 20 minutes. Set aside to cool.

 

 

 

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