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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 servings
Calories 68kcal
Author Brenda Bennett

Ingredients

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

Serving is 1 slice of tomato and 2 tablespoons of olive mixture on top.
Net Carbs: 6g
This recipe was first published in 2013.

Nutrition

Serving: 1serving | Calories: 68kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 0.5mg | Sodium: 126mg | Potassium: 153mg | Fiber: 1g | Sugar: 5g | Vitamin A: 537IU | Vitamin C: 8mg | Calcium: 21mg | Iron: 0.5mg