Tomato Olive Salad with Balsamic Syrup
Servings 10 servings
Calories 68kcal
Ingredients
- 1 cup balsamic vinegar
- 1/4 cup green olives 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 black pepper
- 2 tablespoons extra virgin olive oil
- 1 pound tomatoes sliced, (about 3 large)
Instructions
- Cook vinegar over medium-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 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.
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