Heirloom Tomato Salad with Anchovy Vinaigrette

Heirloom Tomato Salad with Anchovy Vinaigrette

I’m not sure I’ve completely figured out heirloom tomato season around here yet. It seems to be the beginning and end of summer that I see them, but then I’ll see a random case here and there during other times of the year, though it’s extremely short-lived. But they seem to be most plentiful, most beautiful, and most robust in early and late summer. Case in point, for the past week or so, Whole Foods has a beautiful array, and I couldn’t resist taking home a few.

beautiful heirloom tomatoes

heirloom tomatoes

I made this amazing salad with them. I adore anchovies, and they work especially well in sauces and dressings. This vinaigrette would work wonderfully on salad greens of any kind, too. Especially on some kind of bitter lettuce, maybe… The wheels are definitely turning!

heirloom tomatoes

Anywho, I wanted to share this salad while stores are still carrying the beauties, so you can run out and make it yourself. So delicious!

heirloom tomato salad with anchovy vinaigrette

A couple of recipe notes: if you think you dislike anchovies, you’re wrong. They do not tasty fishy in this dressing, it’s more salty and nutty – really good! Also, don’t be like me and forget to scatter the fresh herbs on the composed salad at the last minute. I know it looks heavenly and you cannot wait to dive in, but delay gratification just long enough to adorn it with parsley and marjoram, because I’m sure it tastes terrific and looks lovely that way. Unfortunately, I wouldn’t know from personal experience… :/

Heirloom Tomato Salad with Anchovy Vinaigrette

{One year ago: Dr Pepper Can Chicken}

Source: adapted from Food & Wine

1/4 cup extra-virgin olive oil
4 anchovies, minced
1 garlic clove, minced
1 teaspoon finely grated lemon zest
1 medium shallot, thinly sliced
2 tablespoons red wine vinegar
1 1/2 pounds assorted heirloom tomatoes—large ones sliced, small ones halved
Fleur de sel, or other coarse sea salt
Freshly ground black pepper
Flat-leaf parsley, for serving
Marjoram leaves, for serving

In a small skillet, combine the olive oil, anchovies, garlic and lemon zest.
In a small bowl, toss the shallot with the vinegar and let stand for 10 minutes.
Arrange the tomatoes on a platter in whatever fashion pleases you and season with fleur de sel and pepper. Scatter the shallot and vinegar over the tomatoes.
Warm the anchovy dressing over moderate heat to a gentle simmer and mash up the anchovies with a wooden spoon. This will help them “melt” into the oil. Pour the anchovy oil over the tomatoes. Scatter the parsley and marjoram over the salad and serve at once.

5 responses to “Heirloom Tomato Salad with Anchovy Vinaigrette

  1. Julie,
    I love anchovies and tomatoes and this salad looks like a great way to marry the two flavors. I bet leftovers would be tasty in a grilled cheese sandwich, too.


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