Roman Summer Salad

Name: Roman Summer Salad
Yield: 4 servings
Ingredients: 1 cup balsamic vinegar; 1 cup pitted green and black olives, halved; 1/4 cup chopped fresh flat-leaf parsley leaves; 3 anchovy fillets, drained and finely chopped; 2 tablespoons capers, rinsed and drained; 1 garlic clove, thinly sliced; 8 fresh basil leaves, shredded; 1/2 teaspoon freshly ground black pepper; 6 tablespoons extra-virgin olive oil; 1 pound vine-ripened tomatoes (about 3 tomatoes)

December 9, 2011

Midway between an antipasto plate and a salad, this is typical of the kind of salads you’ll find in Rome, which rarely feature a lot of lettuce. Don’t be put off by the anchovies; they are chopped fine and contribute a big kick of flavor and saltiness. Serve it along with a plate of sliced deli meats for a picnic or fall lunch.

Recipe notes

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