Roman Summer Salad

Name: Roman Summer Salad
Yield: 4.0
Ingredients: 1.0 cup Balsamic Vinegar; 1.0 cup Pitted Green And Black Olives Halved; 0.25 cup Chopped Fresh Parsley Leaves; 3.0 Anchovy Fillets Drained And Chopped; 2.0 tablespoon Capers Rinsed And Drained; 1.0 Garlic Thinly Sliced; 8.0 Fresh Basil Leaves Shredded; 0.5 teaspoon Freshly Ground Black Pepper; 6.0 tablespoon Extra Virgin Olive Oil; 1.0 pound Vine Ripened Tomatoes

Roman Summer Salad — a community recipe on Potlikkr.

🍽 Serves 4.0

🥗

Ingredients

1.0 cup Balsamic Vinegar
1.0 cup Pitted Green And Black Olives Halved
0.25 cup Chopped Fresh Parsley Leaves
3.0 Anchovy Fillets Drained And Chopped

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Method (preview)

1
Cook the balsamic vinegar in a small saucepan over low heat until
2
thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside

to cool. Combine the olives, parsley, anchovies, capers, garlic,

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