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.

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

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