Heirloom-Tomato Salad with Anchovies

Name: Heirloom-Tomato Salad with Anchovies
Total time: 20 min
Yield: 8
Ingredients: 1/4 cup extra-virgin olive oil; 2 tablespoons fresh lime juice; 2 teaspoons Asian fish sauce; 2 teaspoons minced, peeled fresh ginger; 3 pounds assorted heirloom tomatoes, large tomatoes sliced, cherry tomatoes halved; Salt and freshly ground pepper; 2 scallions, thinly sliced crosswise; 2 tablespoons cilantro leaves; 32 marinated white anchovy fillets or 16 canned skinless, boneless sardine fillets, drizzled with white wine vinegar (see Note)

4,059 Ratings

Michael Cimarusti's Filipino-born father-in-law, Fred Echiverri, inspired this Asian take on a classic tomato salad. Echiverri would pick juicy vine-ripened tomatoes from his Kentucky garden and drizzle them with a wonderfully pungent and tangy dressing of fish sauce, a little vinegar and some thinly sliced scallions.Plus: More Vegetable Recipes and Tips

By Michael Cimarusti

August 2005

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Heirloom-Tomato Salad with Anchovies

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Heirloom-Tomato Salad with Anchovies

Gallery

Recipe Summary test

Ingredients

Directions

Notes

Reviews

All Reviews for Heirloom-Tomato Salad with Anchovies