Roman Summer Salad

It's tomato time!  I just love a fresh, ripe tomato.  Especially of the heirloom variety.  This is the perfect salad to highlight your tomatoes.  The salty olives and capers along with the silky olive oil make a delicious topping for the best summer tomatoes.  Top it with sweet reduced balsamic vinegar and you have the perfect dressed up salad for any summer barbecue!

Roman Summer Salad (adapted from foodnetwork.com)

1 c. balsamic vinegar
1 c. pitted green and black olives, chopped 
1/4 c. fresh parsley, chopped
3 anchovy filets, drained and chopped 
2 T. capers, rinsed and drained
1 garlic clove, finely diced
2 T. fresh basil, chopped
1/2 t. black pepper
3 T. extra virgin olive oil
1 lb. tomatoes


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.


4 servings (244 calories each serving) according to my calculator on loseit.com