Tomato Salad With Anchovy Toasts

Name: Tomato Salad With Anchovy Toasts
Total time: 20 min
Yield: 6 servings
Ingredients: 1 large shallot, finely diced; 2 small garlic cloves, minced; 2 tablespoons red wine vinegar; Pinch of salt; Pinch of ground black pepper; 1/4 cup extra-virgin olive oil; 1 small garlic clove; Salt; 3 or 4 anchovy fillets, rinsed; 2 tablespoons olive oil; 12 baguette slices, toasted; 3 pounds ripe summer tomatoes of different colors and shapes, sliced; Salt; Ground black pepper; Handful of black olives, niçoise or other; Basil leaves for garnish

By David Tanis

Total Time: 20 minutes
Rating: 5(192)
Comments: Read comments

Tomato salads are the ultimate summertime food. Ripe and sweet, tomatoes need little more than a good vinaigrette dressing. This salad has a niçoise bent, with anchovy toast and black olives.

Featured in: Tomatoes Worth the Wait

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Ingredients

Yield:6 servings

For the Vinaigrette

1large shallot, finely diced
2small garlic cloves, minced
2tablespoons red wine vinegar
Pinch of salt
Pinch of ground black pepper
¼cup extra-virgin olive oil

For the Anchovy Toasts

1small garlic clove
Salt
3 or 4anchovy fillets, rinsed
2tablespoons olive oil
12baguette slices, toasted

For the Salad

3pounds ripe summer tomatoes of different colors and shapes, sliced
Salt
Ground black pepper
Handful of black olives, niçoise or other
Basil leaves for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Make the vinaigrette: Put the shallot and garlic in a small bowl. Add red wine vinegar, a pinch of salt and a pinch of pepper and macerate 5 minutes. Whisk in the olive oil and set aside.
Step 2
Make the anchovy toasts: Pound garlic to a paste with a little salt, then mash anchovy fillets into the paste. Stir in olive oil. Paint toasts lightly with anchovy mixture and set aside.
Step 3
Arrange tomatoes on a platter or in a low wide bowl. Season tomatoes with salt and pepper. Scatter olives over tomatoes. Whisk vinaigrette and spoon evenly over tomatoes. Garnish with basil leaves and anchovy toast.

Ratings

5 out of 5

192 user ratings

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Comments

Sue Llewellyn7 years ago

Always allowing for taste (for which there's still no accounting), the heirlooms to look for here are green Zebras. But in the interests of simplification--shock and horror!--good-quality anchovy paste and garlic purée, both in tubes, can easily be used for the toasts, with no sacrifice of flavor.

Alex7 years ago

I would normally agree with your assessment of the vinaigrette. However, there was this small restaurant in LA around the corner from my home that made almost the same thing, with the addition of goat cheese. The tomatoes were all heirloom, all grown in their garden and all wonderful, but the vinaigrette really helped tie it all together.

Annie6 years ago

Absolutely agree with the tubes. Even tubes of tomato paste rather than those small cans. In tubes these products can last a good long time under refrigeration and are always ready when wanted or needed. Wouldn't be without them.

Elisabeth9 months ago

I like this recipe - I will say, in this case, it makes a BIG difference what anchovy brand one uses. I had an inexpensive tin, and it was noticeable. But the tomatoes came from a local produce stand - delish!

Brad2 years ago

Absolutely delicious! Excellent suggestion to roast the anchovy paste garlic. For my vinaigrette, I include lemon juice and a bit of grey poupon with the s&p, shallot, garlic, evoo, red wine vinegar.

mprice3 years ago

I would love to have the ability to choose a note or two to add to print-outs.

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