TOMATO SALAD WITH ANCHOVY TOASTS

Tomato Salad With Anchovy Toasts image

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.

Provided by David Tanis

Categories lunch, quick, salads and dressings, appetizer, main course

Time 20m

Yield 6 servings

Number Of Ingredients 16

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Ingredients

1 large shallot, finely diced
2 small garlic cloves, minced
2 tablespoons red wine vinegar
Pinch of salt
Pinch of ground black pepper
1/4 cup extra-virgin olive oil
1 small garlic clove
Salt
3 or 4 anchovy fillets, rinsed
2 tablespoons olive oil
12 baguette slices, toasted
3 pounds ripe summer tomatoes of different colors and shapes, sliced
Salt
Ground black pepper
Handful of black olives, niçoise or other
Basil leaves for garnish

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 12 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 664 milligrams, Sugar 8 grams, TransFat 0 grams