Roman Summer Salad

Ingredients

• 3 fillet anchovy drained chopped
• 1 cup balsamic vinegar 
• 8  basil leaves fresh shredded
• 1 cup olives green black pitted halved
• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons capers rinsed drained
• 0.3 cup parsley leaves fresh chopped
• 1  garlic clove thinly sliced
• 6 tablespoons olive oil extra-virgin
• 1 pound vine-ripened tomatoes ( 3 tomatoes)

Equipment

• bowl
• sauce pan

Directions

1. Watch how to make this recipe.
2. 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.
3. Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.
4. 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.
5. Drizzle the reduced balsamic over the salad and serve.