Tomato salad with anchovy vinaigrette

We adapted this recipe from the cover recipe from the August 2012 Food & Wine. Wow, was it good! The anchovies were surprisingly subtle–if I hadn’t known they were there, I’m not sure I could have picked them out, so don’t let them scare you off. We served it with garlic shrimp and a loaf of fresh bread, and it was a garlic party at the Major household tonight. (Note to self: if you make this combo again, zest the lime for the salad and then juice it for the shrimp, so you can use one lime instead of two).

  • 1/4 cup extra virgin olive oil
  • 4 anchovies, mashed with a fork
  • 1 clove garlic, minced
  • zest of one lime (or lemon)
  • 2 Tbs sherry vinegar
  • 1.5 lbs tomatoes, cut up however you like
  • kosher salt

In a small skillet, combine oil, anchovies, garlic, and zest. Heat over medium heat until it just starts to bubble around the edges and then remove from heat. Place the tomatoes in a salad bowl and sprinkle with salt. Stir the vinegar into the oil/anchovy/garlic/zest mixture. Pour over the tomatoes and serve.

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