Tomato Salad With Anchovy Toasts

Name: Tomato Salad With Anchovy Toasts
Total time: 20 min
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

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Total: 20 minutes

Servings: 6

Author : David Tanis

anchovy fillets black olives red wine vinegar

Instructions

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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.

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