1 cup balsamic vinegar
1 cup pitted green and black olives, halved
1/4 c. chopped fresh parsley leaves
3 anchovy fillets, drained and chopped (I use anchovy paste)
2 T. capers, rinsed and drained
1 garlic clove, thinly sliced
8 fresh basil leaves, shredded
1/2 t. freshly ground black pepper
6 T. extra-virgin olive oil
1 pound vine-ripened tomatoes (about 3 tomatoes)
Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to cool.
Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.
To serve, slice the tomatoes into 1/4 inch thick rounds and place, slightly overlapping, on a serving plate. Spoon the olive and parsley mixture over the tomatoes. Drizzle the reduced balsamic over he salad and serve.