I don’t know about you, but fresh salads in the summer are one of my favorite things. Now just because it isn’t that time of year just yet, doesn’t mean I have to live off of “comfy” foods that are usually associated with winter. This salad is super easy to prepare and a favorite of my family. If you’re having a party, the recipe can easily be doubled. Also, I usually slice the olives or even prepare the olive mixture a day before to save myself some time if I’m making a larger salad. It may seem like an unnecessary step, but it really does save time when you’re trying to get ready for a party! Just do not slice the tomatoes ahead of time as they don’t hold up as well!
- 1 cup pitted green and black olives, halved (or one can of each)
- ¼ cup chopped fresh parsley leaves
- ½ teaspoon freshly ground black pepper
- 5 tablespoons extra-virgin olive oil
- 1 tablespoons capers, rinsed and drained
- 2 tsp mince garlic
- 8 fresh basil leaves, chopped
- 1 cup balsamic vinegar
- 2-3 tomatoes
- Place balsamic vinegar (or vinaigrette if you don’t want it quite as strong) in a small saucepan over low heat and allow it to reduce by half.
- Allow vinegar to cool to room temperature.
- Slice olives in half lengthwise.
- Combine olives, parsley, capers, garlic, basil, and pepper in a large bowl.
- Pour olive oil over olive mixture and toss to coat well.
- Slice tomatoes and place on plate, slightly overlapping.
- Spoon olive mixture over the tomatoes and drizzle with the balsamic vinegar
- Serve immediately