Midway between an antipasto plate and a salad, this is typical of the kind of salads you’ll find in Rome, which rarely feature a lot of lettuce. Don’t be put off by the anchovies; they are chopped fine and contribute a big kick of flavor and saltiness. Serve it along with a plate of sliced deli meats for a picnic or fall lunch.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Pour the balsamic vinegar into a small nonreactive saucepan and bring to a boil. Continue to cook over low heat until it is thick, syrupy, and reduced to about 1/4 cup, about 20 minutes. Set aside to cool.
Step 2
Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.
To Serve
Step 3
Use a serrated knife to cut the tomatoes into 1/4-inch-thick slices. Arrange the tomatoes on a serving plate, overlapping slightly. Spoon the olive and parsley mixture over the tomatoes. Drizzle the balsamic syrup over the salad and serve.
