Ingredients
-
1
-
1
-
1/4
-
3
-
2
-
1
-
8
-
1/2
-
6
-
1
-
-
-
-
-
Directions
Roman Summer Salad, A must try for your bumper crop of tomatoes Courtesy of Giada De Laurentiis , 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
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Steps
|
1
Done
|
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. |
|
2
Done
|
Combine the Olives, Parsley, Anchovies, Capers, Garlic, Basil, Pepper, and Olive Oil in a Small Bowl and Toss to Combine. |
|
3
Done
|
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. |
