It’s that time of the summer when Farmers’ Markets, backyard gardens and even ordinary grocery stores are bursting with beautiful Heirloom Tomatoes of all shapes, sizes and colors. These tomatoes are great to eat as is with a little salt and olive oil. But dress them up with this classic Roman combination and you have something really special for a party.
Select tomatoes with interesting colors that you can pair together as illustrated in the photo above.
Makes 4 servings.
Ingredients and Directions:
- 1 cup commercial-grade balsamic vinegar or small quantity of artisan balsamic vinegar such as Aceto Balsamico Tradizionale di Modena for drizzling
- 1 cup pitted green and black olives, halved
- 1/4 cup chopped fresh parsley leaves
- 3 anchovy fillets, drained and chopped (optional)
- 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)
If using commercial-grade balsamic vinegar, cook 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 balsamic vinegar over the salad and serve.