Roman Summer Salad
Adapted from Giada’s Kitchen, New Italian Favorites A very typical salad in Rome, we love it with or without a drizzle of Balsamic reduction. If we had to choose we would go with no Balsamic so that you can enjoy all the flavors. Buy the best olive oil and Balsamic Vinegar Reduction you can find when making salads. Our favorite Balsamic Reduction is from Edible Gardens, Special Reserve, made in Surrey, B.C. and sold at Mission Hill Winery in Kelowna. This salad is wonderful with deli meats, Burrata and fresh bread/crostini. Serve bread/crostini on the side or top with the salad.
Ingredients
- 1/3 cup (48 gr )– 18 olives Stuffed Manzanilla Green Olives, halved. 0 CHO
- 1/3 cup (41 gr) – 9 olives Kalamata olives, pitted and sliced in quarters (1 CHO/3 olives). 3 CHO
- 2 (7 gr) anchovy fillets drained and finely chopped. 0 CHO
- 1 tsp. 6 fresh oregano leaves (or chives), chopped. 0 CHO
- 1 TBSP (11 gr) capers, rinsed and drained. 0 CHO
- 6 (3 gr) fresh basil leaves, shredded. 0 CHO
- 1/4 tsp pepper. 0 CHO
- 2 TBSP Extra Virgin olive oil. 0 CHO
- 1/2 pound (227 gr) grape tomatoes 6 CHO
TOTAL CHO. 9 CHO
- TOTAL WEIGHT 356 GRAMS
- 9 CHO DIVIDED BY 356 GRAMS = .025 CHO/GRAM
- ¼ CUP = 44 GRAMS 1.1 CHO/1/4 cup
1 TBSP Balsamic Reduction to drizzle if desired. (8CHO/TBSP)
Instructions
- Combine all ingredients except balsamic reduction and tomatoes in a small dish. Slice tomatoes in half, layer on serving dish and spoon olive mixture over top. Drizzle with balsamic reduction if desired or let everyone make up their own minds.
