Tomato Salad With Anchovy Toasts

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.


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
  • Nutritional Information
      • Nutritional analysis per serving (6 servings)

        231 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 5 grams protein; 1 milligram cholesterol; 259 milligrams sodium

    Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings


  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.
  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.
  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.

20 minutes

You Might Also Like