Mediterrenean Olive and Tomato Salad
Recipe: #6993
November 19, 2012
Categories: Side Dishes, Tomato, Appetizers, Greek, Italian, Mediterranean, Brunch, No Eggs, Fresh Tomatoes, more
"If your an olive-lover and love Mediterrenean full flavor foods, you may want to give this a try, it's very addicting and will leave you craving for more. Only fresh herbs will do for this don't even think about making it with dried herbs. This will yeild 4 serving you may double amounts"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (340.7 g)
- Calories 280.1
- Total Fat - 10.5 g
- Saturated Fat - 2.9 g
- Cholesterol - 327.4 mg
- Sodium - 1593.7 mg
- Total Carbohydrate - 30.4 g
- Dietary Fiber - 12.6 g
- Sugars - 17.7 g
- Protein - 13.1 g
- Calcium - 190.3 mg
- Iron - 3.1 mg
- Vitamin C - 22 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and reduced to about 1/3 cup (about 18-20 minutes). Set aside to cool.
Step 2
In a bowl, combine the olives with fresh parsley, anchovies, capers, chopped garlic, basil and olive oil. Season with black pepper (and salt if you desire, be careful the anchovies and capers are salty!).
Step 3
To serve, slice the tomatoes into 1/4-inch thick rounds and place slightly overlapping on a serving plate. Spoon the olive mixture over the tomatoes. Drizzle the reduced balsamic over the salad and serve.
Tips
No special items needed.
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