Roman Summer Salad

• 1 cup balsamic vinegar
• 1/2 cup pitted green olives, halved
• 1/2 cup 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, minced
• 8 fresh basil leaves, shredded
• 1/2 teaspoon fresh ground black pepper
• 6 tablespoons extra virgin olive oil
• 1 lb vine ripened tomatoes (about 3 tomatoes)
• 1/2 cup quartered marinated artichoke hearts (optional)

1. Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes.
2. Set aside to cool.
3. Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.
4. 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.
5. Spoon the olive and parsley mixture over the tomatoes.
6. Drizzle the reduced balsamic over the salad and serve. Enjoy!

balsamic vinegar, green olives, black olives, parsley, anchovy, capers, garlic, basil, fresh ground black pepper, extra virgin olive oil, tomatoes

Taken from www.food.com/recipe/roman-summer-salad-236449 (may not work)