4.5 4

Heirloom Tomato Salad with Anchovy Vinaigrette

This warm, garlicky anchovy dressing here is fantastic with an assortment of juicy, peak-season tomatoes. To finish the dish, Amelia O'Reilly and Nico Monday top it with tangy pickled shallots and an oozy, soft-boiled egg.

  • Total Time:
  • Servings: 4

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  • 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
  • 2 large eggs
  • 1 1/2 pounds assorted heirloom tomatoes—large ones sliced, small ones halved
  • Fleur de sel
  • Freshly ground pepper
  • Flat-leaf parsley, for serving
  • Marjoram leaves, for serving


  1. In a small skillet, combine the olive oil, anchovies, garlic and lemon zest.
  2. In a small bowl, toss the shallot with the vinegar and let stand for 10 minutes.
  3. Bring a small saucepan of water to a boil. Turn the heat to low and, when the water is simmering, gently place the eggs in the water. Cook for 6 minutes, until lightly boiled. Have an ice bath ready near the stove. With a slotted spoon, plunge the eggs in the ice bath and let cool for 2 minutes. Peel the eggs.
  4. Arrange the tomatoes on 4 plates and season with fleur de sel and pepper. Scatter the shallot and vinegar over the tomatoes.
  5. Warm the anchovy dressing over moderate heat to a gentle simmer; pour over the tomatoes. Cut the eggs in half crosswise and place a half on each plate. Scatter the parsley and marjoram over the salad and serve at once.

Suggested Pairing

Tangy, fresh tomatoes like the ones in this salad call for a vibrant white to match their acidity.

Photo © Christina Holmes Published August 2012

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485083 2013-12-06 summer|salads|4|fast|healthy august-2012 recipes,heirloom-tomato-salad-with-anchovy-vinaigrette 485083