Roman Summer Salad

Roman Summer Salad

This recipe is gluten free.


  • 1 cup balsamic vinegar
  • 1 cup pitted green and black olives, halved
  • 1/4 cup chopped fresh parsley leaves
  • 3 anchovy fillets, drained and chopped
  • 2 tbsp capers, rinsed and drained
  • 1 garlic clove, thinly sliced
  • 8 fresh basil leaves, shredded
  • 1/2 tsp freshly ground black pepper
  • 6 tbsp extra-virgin olive oil
  • 1 pound vine-ripened tomatoes (about 3 tomatoes)


  1. 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.
  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 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.