Produce
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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