Heirloom Tomatoes with Anchovies and Red Chiles

"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. Slideshows:  Delicious Tomato Recipes 

Heirloom Tomatoes with Anchovies and Red Chiles
Photo: © John Kernick
Total Time:
20 mins


  • 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


  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.

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