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 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!