>From the Food Network website...
~~~~~
Roman Summer Salad
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Dressing Up BBQ
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings
1 cup balsamic vinegar
1 cup pitted green and black olives, halved
1/4 cup chopped fresh parsley leaves
3 anchovy fillets, drained and 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)
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.
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~~~***Rhonda G in Missouri***~~~
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