Hearty Summer Salad with Anchovy
Preparation Time: 20 min
Cooking Time: 20 min
Serves 4
INGREDIENTS
- 1 cup Reese Sliced Green Olives
- 3 Reese Anchovy Flat Fillets, drained and chopped
- 2 tbsp. Reese Non Pareil Capers, rinsed and drained
- 1 cup balsamic vinegar
- 1 cup black olives
- ¼ cup fresh parsley leaves, chopped
- 1 garlic clove, sliced thin
- 8 fresh basil leaves, shredded
- ½ tsp. freshly ground black pepper
- 6 tbsp. DaVinci Extra Virgin Olive Oil
- 3 vine-ripened tomatoes
- 2 tbsp. feta cheese
- salt and pepper, to taste
DESCRIPTION
This salad has everything you need for a refreshing summer meal. Serve as a side or enjoy it all on its own.
DIRECTIONS
1. In a small saucepan, simmer the balsamic vinegar on low heat for 20 minutes or until thick. It should measure about ¼ cup. Set aside to cool.
2. In a small bowl, combine olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil. Mix together.
3. For ideal serving, cut the tomatoes into slices about ¼” thick and place on a serving plate. Spoon the mixture over the tomatoes, and then drizzle the balsamic glaze on top.
4. Top with feta cheese and serve.
2. In a small bowl, combine olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil. Mix together.
3. For ideal serving, cut the tomatoes into slices about ¼” thick and place on a serving plate. Spoon the mixture over the tomatoes, and then drizzle the balsamic glaze on top.
4. Top with feta cheese and serve.