Heirloom Tomato Salad with Anchovy Vinaigrette

5.0
(28)

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. Slideshow: Great Summer Salads 

Heirloom Tomato Salad with Anchovy Vinaigrette Recipe
Photo: © Christina Holmes
Total Time:
30 mins
Yield:
4

Ingredients

  • 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

Directions

  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.

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