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.

Ingredients

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.

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6 servings

Preparation

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