Honeybee Kitchen: Roman Summer Salad

We had some friends over this week for a little BBQ and I made one of my favorite Summer dishes. Its so easy to make and is always a crowd pleaser. If you are a fan of Heirloom tomatoes you will love this!!!
(Recipe is from Giada’s Kitchen cookbook)

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 (I left these out)
2 tablespoons capers, rinsed and drained
1 garlic clove, thinly sliced
8 fresh basil leaves, shredded
1/2 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 pound vine-ripened tomatoes (about 3 tomatoes)

*** I left out the sardines and parsley because we didnt have any and it still tasted great!

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.

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