Mediterrenean Olive and Tomato Salad
Created by KittenCal on November 19, 2012
- Servings: 4
- Prep Time: 20m
- Cook Time: 18m
- Recipe #6993
Ingredients
- 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
How to Make
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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.
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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!).
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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.
Nutritional Facts
- 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