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Heirloom Tomatoes with Anchovies and Red Chiles

  • Total Time:
  • Servings: 6

"It's all about the way one cuts the tomato: a badly cut one is not as appetizing," says Owen Kenworthy, who favors slices and wedges made with a very sharp knife. He adds a hit of chile, capers and anchovies to his salad, which is great as an appetizer or a side dish.

KEY: Summer, Barbecue/Cookout, Appetizers/starters, Salads, Side Dishes, Fast, No-Cook, Dinner, Lunch

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  • 2 1/4 pounds mixed heirloom tomatoes, cut into thick slices or chunks
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons minced shallot
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon minced hot fresh red chile, such as Holland or cayenne
  • 2 teaspoons salt-packed capers, rinsed well and drained
  • 2 large anchovy fillets, minced
  • 1/2 teaspoon finely chopped oregano
  • Kosher salt
  • Freshly ground pepper

How to make this recipe

  1. Arrange the tomatoes on a platter. In a small bowl, whisk together the remaining ingredients, and season with salt and pepper. Drizzle the dressing over the tomatoes and serve.
Contributed By Photo © John Kernick Published October 2013

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485080 recipes/heirloom-tomatoes-with-anchovies-and-red-chiles 2013-12-06 Owen Kenworthy summer|barbecue-cookout|appetizers-starters|salads|side-dishes|6|fast|no-cook|weeknight-dinner|lunch october-2013 recipes,heirloom-tomatoes-with-anchovies-and-red-chiles 485080