Ingredients
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1 cup balsamic vinegar
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1 cup pitted green and black olives, halved
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1/4 cup chopped fresh parsley leaves
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3 anchovy fillets, drained and chopped (personal preference, I use anchovy paste)
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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 garlic clove, thinly sliced
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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-inch thick rounds and place, slightly overlapping, on a serving plate. Spoon the olive and parsley mixture over the tomatoes. Drizzle the reduced balsamic over the salad and serve.