Roman Tomato Salad

Ok so the official title of this salad includes the word summer.  I don't know about you but it is officially NOT summer at our house anymore.  Still I couldn't help but share this.  It fits the guidelines for my Whole 30 challenge and it was really good!  It was also beautiful and I love beautiful food.

I did the cheat version of course.  Busy Mama sometimes has to cut the recipe making time in half.  So instead of reducing down the vinegar I used balsamic syrup that I already had in the house.  Otherwise I stayed true to the recipe.

• Roman Tomato Salad
• (by my fav Giada!!)

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 T. capers, rinsed and drained
1 garlic clove, thinly sliced
8 fresh basil leaves, shredded
1/2 tsp pepper
6 T. extra-virgin olive oil
1 pound vine-ripened tomatoes (about 3 tomatoes)

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.Slice the tomatoes into 1/4 inch rounds and place on a serving plate. Mix the remaining ingredients and spoon over the tomatoes. Drizzle the reduced balsamic over the salad and serve. 

This was my first time working with anchovies and I was pleasantly surprised. They added lots of kick to the dish and weren't fishy at all. This salad was beautiful. I served it on a white dish which really made it pop.

Hope you enjoy this one as much as we did!