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Mediterrenean Olive and Tomato Salad

Here's how you make Mediterrenean Olive and Tomato Salad
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  • Servings: 4
  • Prep: 20m
  • Cook: 18m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 cup balsamic vinegar (a good quality)
  • 1 to 1 1/4 cups pitted green and black olives, halved
  • 1/4 cup chopped fresh parsley leaves
  • 3 anchovy fillets drained and chopped
  • 1 garlic clove, chopped (not minced)
  • 2 to 3 tablespoons capers, rinsed and drained
  • 8 to 10 fresh basil leaves, torn
  • 6 tablespoons extra-virgin olive oil
  • 1 pound large vine-ripened tomatoes, sliced (about 3 tomatoes)
  • Fresh ground black pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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