Roman Summer Salad with Olives and Tomatoes

Votes: 2

How to Make - Roman Summer Olive and Tomato Salad

Time: 50 min.
Complexity: easily
Servings: 4

An incredibly delicious and healthy salad of olives, capers, and tomatoes in a fragrant dressing that's impossible not to fall in love with. Although each ingredient has its own distinct flavor and aroma, they don't compete with each other in this salad, but rather complement each other perfectly. It harmoniously combines salt, sweetness, and tartness. Anchovy fillets enhance the flavor of the entire salad, brightening it up, though you'll barely notice the fishy flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g ripe tomatoes (about 3 pcs.)
1 cup balsamic vinegar
1 cup pitted black and green olives, halved
1/4 cup fresh parsley leaves, chopped
3 anchovy fillets, chopped
2 tbsp capers, washed
1 clove garlic, thinly sliced
8 fresh basil leaves, chopped
0.5 tsp ground black pepper
6 tbsp. l. olive oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tomatoes, olive, olives, balsamic vinegar, capers, Anchovies, basil

Cooking the dish according to the recipe:

In a small saucepan, simmer the balsamic vinegar over low heat for 20 minutes until it reaches the consistency of a thick syrup. You should end up with 1/4 cup of thick vinegar.

In a small bowl, combine olives, parsley, anchovies, capers, garlic, basil, pepper and olive oil.
To serve, slice the tomatoes into 0.5 cm thick rounds and arrange them slightly overlapping on a serving platter. Top with the olive mixture, drizzle with balsamic vinegar, and serve.

Categories:

recipe / Summer dishes / Salads / Vegetable salads / Italian cuisine / Giada De Laurentiis