Sunday, August 26, 2012


Chard, Basil, Heirloom Tomato, New Potatoes.

My take on Giada's Roman Summer Salad

1/3 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) chopped

Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and tomatoes in a salad bowl and toss to combine.
Dress with Olive Oil and Balsamic Vinegar


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