Ingredients Jump to Instructions ↓

  1. 1 cup balsamic vinegar

  2. 1 cup pitted green and black olives, halved

  3. 1/4 cup chopped fresh parsley leaves

  4. 3 anchovy fillets, drained and chopped

  5. 2 tablespoons capers, rinsed and drained

  6. 1 garlic clove , thinly sliced

  7. 8 fresh basil leaves, shredded

  8. 1/2 teaspoon freshly ground black pepper

  9. 6 tablespoons extra-virgin olive oil

  10. 1 pound vine-ripened tomatoes (about 3 tomatoes)

Instructions Jump to Ingredients ↑

  1. 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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