Roman Summer Salad with Olives and Tomatoes

Ingredients:

• 450 g ripe tomatoes (about 3 pcs.)
• 1 cup balsamic vinegar
• 1 cup pitted black and green olives, halved
• 1/4 cup fresh parsley leaves, chopped
• 3 anchovy fillets, chopped
• 2 tbsp capers, washed
• 1 clove garlic, thinly sliced
• 8 fresh basil leaves, chopped
• 0.5 tsp ground black pepper
• 6 tbsp. l. olive oil

Preparation:

1. In a small saucepan, simmer the balsamic vinegar over low heat for 20 minutes until it reaches the consistency of a thick syrup. You should end up with 1/4 cup of thick vinegar.
   
   In a small bowl, combine olives, parsley, anchovies, capers, garlic, basil, pepper and olive oil.
2. To serve, slice the tomatoes into 0.5 cm thick rounds and arrange them slightly overlapping on a serving platter. Top with the olive mixture, drizzle with balsamic vinegar, and serve.