Best Roman Summer Salad Recipes

ROMAN SUMMER SALAD

Roman Summer Salad image

Provided by Giada De Laurentiis

Time 50m

Yield 4 servings

Number Of Ingredients 10

Ingredients

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)

Steps:

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.

ROMAN SUMMER SALAD

Roman Summer Salad image

You are gonna love this! Recipe courtesy Giada De Laurentiis from her show Everyday Italian, Episode: Dressing Up BBQ.

Provided by Sharon123

Categories Salad Dressings

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

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)

Steps:

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" thick rounds and place, slightly overlapping, on a serving plate. Place artichoke hearts, if using, over top of tomatoes.
Spoon the olive and parsley mixture over the tomatoes.
Drizzle the reduced balsamic over the salad and serve. Enjoy!

Nutrition Facts : Calories 253.8, Fat 25.2, SaturatedFat 3.5, Cholesterol 2.5, Sodium 653.9, Carbohydrate 7.1, Fiber 2.8, Sugar 3.1, Protein 2.5

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