This easy tomato Salad with olives and a Balsamic Reduction is a quick and delicious tasty salad to enjoy when fresh tomatoes are at their peak!
Fresh Juicy Tomatoes
Fresh heirloom tomatoes, olives, fresh herbs like basil and parsley combined with extra virgin olive oil and balsamic glaze make this elegant plate of deliciousness to serve a a side salad with any main dish!
My garden is still bringing forth some nice vine ripe Roma tomatoes, grape tomatoes and fresh basil leaves!
Of course I've made my homemade Italian Tomato sauce, and made some Baked Cheesy Tomato cups, and shared with you an awesome Parmesan Tomato Basil Bake that can literally go over low carb pasta, cauliflower rice, fish, grilled chicken or anything really!
Tomatoes are high in Vitamin C, K and A and are also low in calories and low in fat. If you're on a keto diet, you can still enjoy these tomatoes, but portion size matters to keep the total carb count low.
If you don't have a garden, head to your local Farmer's market to score some of the best tomatoes.
Garden Tomatoes
So to finish up my harvest of garden tomatoes, here is a perfect easy fresh side dish to any main entree or a wonderful little easy appetizer for a party in the summer months. Who doesn't love fresh ingredients and summer flavors right?
You might be interested in changing out the Kalamata olives for plain black olives, but I wouldn't sub out the green olives with pimento. They add a great bite to this fresh tomato salad.
There's one more ingredient you shouldn't remove even if you think you won't like it, anchovies! I've seen many a food network cooking show using them and was skeptical myself.
Finally I decided to avoid adding salt and add some of those and see how it works. Well, I loved it and so did the hubby. I think next time I make this I may even add a few more!
Even if you're not a fan of balsamic vinegar you could eliminate this over the top and replace the balsamic with red wine vinegar, white wine vinegar or leave the recipe as is. BUT with tangy balsamic dressing, you are in for a treat.
The vinegar reduces down to about a quarter cup and gets thick and syrupy. You can leave it on the side if you'd rather and just pour over individually rather than over the entire dish.
Elegant enough for a party but easy enough for anytime you have some fresh ripe large tomatoes!
Low Carb Main Dishes to serve with Tomato Basil Salad
Sheet Pan Cilantro Chicken Thighs
Optional Ingredients
Red onion
Green Onion
Feta cheese, Goat cheese, Blue cheese or use fresh mozzarella cheese would make this more like a Caprese salad
More Fresh Low Carb Salads
Mediterranean Cauliflower Salad
Antipasto Cauliflower Rice salad
Low Carb Tomato Olive Salad with Balsamic
Tomato Olive Salad with Balsamic Syrup
Ingredients
- 1 cup balsamic vinegar
- ¼ cup green olives sliced
- ¼ cup kalamata olives pitted, sliced
- 2 anchovy fillets chopped
- 2 teaspoons capers drained
- 1 garlic clove minced
- ½ cup fresh basil chopped
- 2 tablespoons fresh parsley chopped
- ½ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 pound tomatoes sliced, (about 3 large)
Instructions
- Cook vinegar over medium-low heat in a sauce pan for about 20-25 minutes until reduced to ¼ cup and thick.
- Set aside to cool.
- In a small bowl, combine olives, anchovies, garlic, basil, parsley, pepper and oil.
- Layer slices of tomatoes onto a serving platter.
- Spoon olive mixture over the tomatoes.
- Drizzle vinegar syrup over the tops.
- Enjoy at room temperature.
- Storage; Best served fresh. Place leftovers in an airtight container or just cover with plastic wrap and store in the fridge for 1 day.
Notes
Net Carbs: 6g This recipe was first published in 2013.
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