Tomato Olive Salad with Balsamic Syrup
Fresh sliced vine ripe tomatoes, olives, fresh basil and parsley combined with just a few other essentials make this elegant plate of deliciousness!
Although it's October, my garden is still bringing forth some nice vine ripe tomatoes! Of course I've made my Italian Tomato sauce, made some Baked Cheesy Tomato cups, and shared with you an awesome Parmesan Tomato Basil Bake that can literally go over pasta, rice, fish or anything really! So to finish up the last of my harvest of tomatoes, here is a perfect easy side dish to any main entree or a wonderful little appetizer for a party. Who doesn't love fresh ingredients 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 dish with the tomatoes. 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 leave the recipe as is, BUT with it, you are in for a treat. The vinegar reduces down to about ¼ 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 tomatoes!
Tomato Olive Salad with Balsamic Syrup
Ingredients
- 1 cup balsamic vinegar
- ¼ cup green olives with pimentos 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 pepper
- 2 tablespoons extra virgin olive oil
- 1 pound vine ripe tomatoes sliced, (about 3 large)
Instructions
- Cook vinegar over 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 sliced tomatoes onto a serving platter.
- Spoon olive mixture over the tomatoes.
- Drizzle vinegar syrup over the tops.
- Enjoy at room temperature.
Notes
Weight Watchers Pointeaspoonlus: 2*
Nutrition
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