Roman summer salad

  • Preparation Time20 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
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
1) Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 60ml, about 20 minutes. Set aside to cool.

2) Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.

3) To serve, slice the tomatoes into 0.5cm thick rounds and place, slightly overlapping, on a serving plate. Spoon the olive and parsley mixture over the tomatoes.

4) Drizzle the reduced balsamic over the salad and serve.

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