1. Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes. 2. Set aside to cool. 3. Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine. 4. To serve, slice the tomatoes into 1/4" thick rounds and place, slightly overlapping, on a serving plate. Place artichoke hearts, if using, over top of tomatoes. 5. Spoon the olive and parsley mixture over the tomatoes. 6. Drizzle the reduced balsamic over the salad and serve. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
