Midway between an antipasto plate and a salad, this is typical of the kind of salads you’ll find in Rome, which rarely feature a lot of lettuce. Don’t be put off by the anchovies; they are chopped fine and contribute a big kick of flavor and saltiness. Serve it along with a plate of sliced deli meats for a picnic or fall lunch.

　　

Ingredients

4 servings

　　1 cup balsamic vinegar

　　1 cup pitted green and black olives, halved

　　1/4 cup chopped fresh flat-leaf parsley leaves

　　3 anchovy fillets, drained and finely chopped

　　2 tablespoons capers, rinsed and drained

　　1 garlic clove, thinly sliced

　　8 fresh basil leaves, shredded

　　1/2 teaspoon freshly ground black pepper

　　6 tablespoons extra-virgin olive oil

　　1 pound vine-ripened tomatoes (about 3 tomatoes)

　　

Step 1

Pour the balsamic vinegar into a small nonreactive saucepan and bring to a boil. Continue to cook over low heat until it is thick, syrupy, and reduced to about 1/4 cup, about 20 minutes. Set aside to cool.

　　

Step 2

Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.

　　

To Serve

Step 3

Use a serrated knife to cut the tomatoes into 1/4-inch-thick slices. Arrange the tomatoes on a serving plate, overlapping slightly. Spoon the olive and parsley mixture over the tomatoes. Drizzle the balsamic syrup over the salad and serve.

　　Reprinted with permission from Giada's Kitchen: New Italian Favorites by Giada De Laurentiis. Copyright © 2008 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.