Ingredients
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1 cup balsamic vinegar
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1/2 cup pitted green olives, halved
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1/2 cup black olives, halved
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1/4 cup chopped fresh parsley leaves
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3 anchovy fillets, drained and chopped
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2 tablespoons capers, rinsed and drained
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1/2 teaspoon fresh ground black pepper
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6 tablespoons extra virgin olive oil
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1 lb vine ripened tomatoes (about 3 tomatoes)
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1/2 cup quartered marinated artichoke hearts
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1 garlic clove, minced
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8 fresh basil leaves, shredded
Instructions
- 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.
- Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.
- To serve, slice the tomatoes into 1/4" thick rounds and place, slightly overlapping, on a serving plate. Place artichoke hearts, if using, over top of tomatoes.
- Spoon the olive and parsley mixture over the tomatoes.
- Drizzle the reduced balsamic over the salad and serve. Enjoy!