Name: Roman summer salad
Prep time: 20 min
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 250ml balsamic vinegar; 150g pitted green and black olives, halved; 30g chopped fresh parsley leaves; 3 anchovy fillets, drained and chopped; 2 tbsps capers, rinsed and drained; 1 garlic clove, thinly sliced; 8 fresh basil leaves, shredded; 1/2 tsp freshly ground black pepper; 90ml extra-virgin olive oil; 500g vine-ripened tomatoes