Name: Tomato Olive Salad with Balsamic Syrup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10
Ingredients: 1 cup balsamic vinegar; 1/4 cup green olives with pimentos (sliced); 1/4 cup kalamata olives (pitted, sliced); 2 anchovy fillets (chopped); 2 teaspoons capers (drained); 1 garlic clove (minced); 1/2 cup fresh basil (chopped); 2 tablespoons fresh parsley (chopped); 1/2 teaspoon pepper; 2 tablespoons extra virgin olive oil; 1 pound vine ripe tomatoes (sliced, (about 3 large))

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 1/4 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!

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Tomato Olive Salad with Balsamic Syrup

Course Salad

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 10

Calories 64 kcal

Author Brenda Bennett

Ingredients

1 cup balsamic vinegar
1/4 cup green olives with pimentos sliced
1/4 cup kalamata olives pitted, sliced
2 anchovy fillets chopped
2 teaspoons capers drained
1 garlic clove minced
1/2 cup fresh basil chopped
2 tablespoons fresh parsley chopped
1/2 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 1/4 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.

Recipe Notes

Serving is 1 slice of tomato and about 2 tablespoons of olive mixture on top.
Weight Watchers PointsPlus: 2*

Nutrition Facts

Tomato Olive Salad with Balsamic Syrup

Amount Per Serving (1 g)

Calories 64 Calories from Fat 41

% Daily Value*

Fat 4.5g7%

Saturated Fat 0.4g3%

Sodium 256mg11%

Carbohydrates 5.9g2%

Fiber 0.7g3%

Sugar 5g6%

Protein 0.7g1%

* Percent Daily Values are based on a 2000 calorie diet.

Blessings, Brenda

Tomato Olive Salad with Balsamic Syrup