Best Tomato Salad With Anchovy Toasts Recipes

TOMATO AND BREAD SALAD WITH GARLIC-ANCHOVY DRESSING

Tomato and Bread Salad With Garlic-Anchovy Dressing image

Make this ONLY if you have access to GOOD, summertime tomatoes. It's just not the same with those blah, pale, pseudo-tomatoes. This is wonderful for a summer supper!

Provided by KathyP53

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

4 -5 large vine-ripened tomatoes (about 1 1/2 lbs)
1/2 teaspoon salt
3 tablespoons extra virgin olive oil
1 1/2 tablespoons red wine vinegar
2 garlic cloves, minced
1/3 cup chopped fresh basil
3 anchovy fillets, rinsed and mashed
fresh ground black pepper
2 slices bread, toasted and cut into 3/4-inch cubes (chewy, country-style, 3/4-inch thick)
freshly grated parmesan cheese

Steps:

Core and halve tomatoes, then cut each half into 4-5 wedges. Toss wedges with salt in a large bowl; let rest until small pool of liquid accumulates, 15-20 minutes.
Meanwhile, whisk oil, vinegar, garlic, basil, anchovies, and pepper to taste in small bowl. Pour mixture over tomatoes and accumulated liquid; toss to coat. Set aside to blend flavors, about 5 minutes.
Add bread cubes; toss to combine. Adjust seasonings. Sprinkle with some freshly grated Parmesan cheese and serve immediately.

Nutrition Facts : Calories 110, Fat 7.5, SaturatedFat 1.1, Cholesterol 1.7, Sodium 330.4, Carbohydrate 9.4, Fiber 1.8, Sugar 3.6, Protein 2.4

CRUNCHY TOMATO, PEPPER AND ANCHOVY TOASTS

Crunchy Tomato, Pepper and Anchovy Toasts image

There are so many anchovies to choose from at the supermarket. I always aim for the ones in a glass jar or in any packaging where I can actually see the fillets. I look for pristine, firm fillets, with their silvery skin or without, that look like an invitation to eat! For this recipe, I like the pure taste of fish simply packed in a neutral oil or olive oil and without excessive herbs or spices. Piquillo means 'little beak' in Spanish. Named for their shape, these peppers are sweet and come fire-roasted and peeled. The result? A luscious ready-to-eat red pepper with great texture. I like to put the cold, straight-from-the-fridge anchovies on the warm toast for a temperature contrast.

Provided by Alex Guarnaschelli

Categories main-dish

Time 35m

Yield 4 servings (makes 12 toasts)

Number Of Ingredients 11

Ingredients

4 tablespoons extra-virgin olive oil, plus more olive oil for brushing
2 tablespoons red wine vinegar
12 sprigs fresh flat-leaf parsley, stemmed (and coarsely chopped, if desired)
3 medium cloves garlic, minced
20 to 24 cold anchovy fillets (about 5 ounces), plus their oil
1/2 cup drained piquillo peppers, thinly sliced crosswise into rings
1 medium-size ripe beefsteak tomato, cored and finely chopped
1/4 teaspoon dried red pepper flakes
One 12-inch baguette, cut on a diagonal into 1-inch-thick slices
1/2 stick (4 tablespoons) unsalted butter, at room temperature
Flaky sea salt, such as Maldon

Steps:

Prepare the vinaigrette: In a medium bowl, whisk together the 4 tablespoons olive oil with the vinegar, parsley, garlic and 1 tablespoon of the oil from the jar of anchovies. Add the piquillo peppers, tomato and red pepper flakes to the vinaigrette, and marinate for at least 20 minutes or up to 4 hours (refrigerated).
Preheat the oven to 350 degrees F.
Prepare the toasts: Arrange the baguette slices in a single layer on a sheet pan, brush them with olive oil and toast them in the oven until golden brown, 5 to 8 minutes. Turn the slices over and toast for an additional 3 to 5 minutes, until they are dry and crunchy.
Serve: Spread the butter on the toasts, top each toast with the marinated peppers and tomatoes. Add 2 anchovy fillets on top, and drizzle with more vinaigrette. Season with flaky sea salt. Serve immediately.

TOMATOES NIçOISE

Tomatoes Niçoise image

In the height of summer, a stellar but simple tomato salad is essential dinner party fare. This one has the distinct profile of a niçoise: Thick slices are arranged on a platter, then topped with a garlicky chopped olive vinaigrette and colorful halved cherry tomatoes. A flourish of anchovy plays against the sweet ripeness, and scattered basil leaves are both decorative and a delicious complement.

Provided by David Tanis

Categories easy, quick, salads and dressings

Time 20m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 small shallot, finely diced
2 garlic cloves, grated
Salt and pepper
2 tablespoons red wine vinegar
3 tablespoons olive oil
8 anchovy fillets, 2 finely chopped and 6 for garnish
2 tablespoons roughly chopped black niçoise or oil-cured olives, plus whole olives for garnish
6 small red tomatoes
12 cherry tomatoes in assorted colors
1 tablespoon small capers, rinsed
12 basil leaves

Steps:

Make the vinaigrette: Put the shallot in a small bowl. Add garlic, salt and pepper and cover with red wine vinegar. Macerate 10 minutes, then whisk in olive oil, chopped anchovy and chopped olives.
Cut each tomato crosswise into 2 thick slices. Place slices on a platter in one layer and season with salt and pepper. Season cherry tomatoes with salt and dress with vinaigrette. Spoon cherry tomatoes and vinaigrette evenly over tomato slices.
Top each tomato slice with half an anchovy filet, then sprinkle with capers. Garnish with basil leaves and whole olives. Serve at cool room temperature.

Nutrition Facts : @context http, Calories 90, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 335 milligrams, Sugar 4 grams