Heirloom Tomato Salad with Warm Anchovy Vinaigrette

Heirloom Tomato Salad with Warm Anchovy Vinaigrette
Servings: 4 Yield: servings


  • 5 tablespoons extra-virgin olive oil
  • 1 large shallot, finely chopped
  • 2 olive-oil-packed anchovy fillets, chopped
  • Pinch of red pepper flakes
  • 2 tablespoons sherry vinegar
  • 5 - 6 heirloom tomatoes (1 1/2 to 2 lbs), cut into wedges
  • 1/4 cup fresh flat-leaf parsley leaves

Make It

1. In a small sauce pot, heat 1 tbsp of the olive oil over low heat until shimmering. Add shallot and anchovies and cook, stirring, until shallot has softened and anchovies fall apart and dissolve in oil, 2 to 3 minutes. Stir in red pepper flakes. Add vinegar and cook, stirring, until it has reduced slightly, about 1 minute. Whisk in remaining 4 tbsp olive oil.

2. Arrange tomato wedges on a platter and spoon warm vinaigrette over them. Garnish with parsley leaves and serve immediately.