Roman Summer Salad Recipes

Steps:

• Directions: Addito in mortarium satureiam, mentam, rutam, coriandrum, apium, porrum sectivum, aut si non erit viridem cepam, folia latucae, folia erucae, thymum viride, vel nepetam, tum etiam viride puleium, et caseum recentem et salsum: ea omnia partier conterito, acetique piperati exiguum, permisceto. Hanc mixturam cum in catillo composurris, oleum superfundito.
• OH yes, ahem if you don't read Latin:.
• Put savory in the mortar with mint, rue, coriander, parsley, sliced leek, or, if it is not available, onion, lettuce and rocket leaves, green thyme, or catmint. Also pennyroyal and salted fresh cheese. This is all crushed together. Stir in a little peppered vinegar. Put this mixture on a plate and pour oil over it. (Columella, Re Rustica, XII-lix).
• Nuts can be added if you like.

Steps:

• 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" thick rounds and place, slightly overlapping, on a serving plate. Place artichoke hearts, if using, over top of tomatoes.
• Spoon the olive and parsley mixture over the tomatoes.
• Drizzle the reduced balsamic over the salad and serve. Enjoy!