Tomato Salad With Anchovy Toasts
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 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
- 1small garlic clove
- Salt
- 3 or 4anchovy fillets, rinsed
- 2tablespoons olive oil
- 12baguette slices, toasted
- 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
For the Vinaigrette
For the Anchovy Toasts
For the Salad
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
237 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 5 grams protein; 665 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- 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.
Private Notes
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Cooking Notes
Sue Llewellyn
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.
Alex
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.
Annie
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.
jane raskin
if your broiler is broken like mine, just brown the toasts on top of the stove in a skillet. Delicous
BLC
Loved thia vinaigrette with heirloom tomatoes. Modified the anchovy toast slightly. Roasted a whole head of garlic. Gently melted 12 anchovies in 6 Tbsp olive oil, then added in mashed roasted garlic. Much easier than mashing raw garlic and room temp anchovies.
faye49
fantastic, easy everyone loves the anchovy toasts, (sometimes I cheat and buy the plain toasts from Fresh Market and put the spread on them). Heirloom tomatoes definitely make a great presentation but any taste, non-hothouse can work, just make sure not to ever refrigerate them or they too will become mealy
faye49
I forgot to mention, don't skimp on the anchovy quality and make A LOT, everyone just kept spreading it on bread long after the tomato salad was gone.
Joan Abnett
For those of us who are non fish eaters, a good quality cheese toast is the thing here!
Catherine DiNardo
I agree -- the anchovy toasts are amazing! Marinated some tiny red tomatoes, husk cherries, shredded carrot and finely minced onion, all from my CSA, in olive oil and minced garlic, topped this with a little red wine vinegar and salt before serving along with the toasts. Delicious!
Edward Dunne
Actually, basil in a tube is also pretty good.
Brad
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.
mprice
I would love to have the ability to choose a note or two to add to print-outs.
Twinkla
This is the tomato salad I’ll be daydreaming about in March. Just delicious. I blended the vinaigrette instead of whisking (not sure if it makes a big difference). I find it nicer to emulsify dressings so it won’t separate so quickly, but not sure if that’s intended for this dressing.
Keith
Used multicolored cherry tomatoes. Can't wait to do this in the summer with my own tomatoes. Fantastic side for sea scallops on a bed of greens
Che
Fantastic!! All the yummy flavors coming together!!! Loved the vinaigrette. Make sure to double the anchovy portion, you sure will want more!! Get a few baguettes as well, I ran out and still wanted more.
Edward Dunne
Actually, basil in a tube is also pretty good.
Ana
If you choose to use anchovy paste in a tube, as one person suggested, just be aware of the salt level, as anchovy paste is VERY salty, while anchovy fillets are less so.
BLC
Loved thia vinaigrette with heirloom tomatoes. Modified the anchovy toast slightly. Roasted a whole head of garlic. Gently melted 12 anchovies in 6 Tbsp olive oil, then added in mashed roasted garlic. Much easier than mashing raw garlic and room temp anchovies.
Jack Flynn
Sue L has a nice idea, but be careful with the anchovy paste: can be very salty. U used chunky garlic paste: mighty good.
Maeve
We all have a version of this, right?
I love basil but sometimes change it up with red onions and/or scallions. Like Alex, I think goat cheese is great but tend to use it on non-heirloom tomatoes.
Catherine DiNardo
I agree -- the anchovy toasts are amazing! Marinated some tiny red tomatoes, husk cherries, shredded carrot and finely minced onion, all from my CSA, in olive oil and minced garlic, topped this with a little red wine vinegar and salt before serving along with the toasts. Delicious!
faye49
fantastic, easy everyone loves the anchovy toasts, (sometimes I cheat and buy the plain toasts from Fresh Market and put the spread on them). Heirloom tomatoes definitely make a great presentation but any taste, non-hothouse can work, just make sure not to ever refrigerate them or they too will become mealy
faye49
I forgot to mention, don't skimp on the anchovy quality and make A LOT, everyone just kept spreading it on bread long after the tomato salad was gone.
jane raskin
if your broiler is broken like mine, just brown the toasts on top of the stove in a skillet. Delicous
Joan Abnett
For those of us who are non fish eaters, a good quality cheese toast is the thing here!
AJ
I just think the vinaigrette is too fussy and "gilds the lily". Amazing summer fresh tomatoes can shine on their own without the need for shallot, garlic, or black olives. I do however like the anchovy toasts! -- a quick savory accompaniment possibility for many other summer salads and soups.
Alex
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.
Steve Hall
Agree with both. The dressing should be a lick at most, could comfortably omit the olives and adding some soft goats curd is heaven on a stick
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