Beautiful, sweet summer tomatoes served lightly dressed with a zesty anchovy vinaigrette
I was fortunate enough to come across beautiful heirloom tomatoes at the farm market and knew they would make a delicious salad
They’re so spectacular (yup, I said that) on their own, but paired with this delicious anchovy vinaigrette… oh, Mama
I have 2 pounds of heirloom tomatoes. See… I told you they were beautiful
For the vinaigrette, measure out 1/4 olive oil, 4 minced anchovies, 1 minced garlic clove and 1 teaspoon of grated lemon zest
Warm ingredients over low heat for 5 minutes, then turn off and set aside to cool
Combine the olive oil mixture with 2 tablespoons of red wine vinegar and a pinch of kosher salt, black pepper and crushed red pepper
Slice up the tomatoes and drizzle with the anchovy vinaigrette
Serve with fresh basil and additional kosher salt and black pepper if desired
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Enjoy!
Simply Sunday's ~ Heirloom Tomatoes with Anchovy Vinaigrette
Ingredients
2 pounds of heirloom tomatoes
1/4 olive oil
4 minced anchovies
1 minced garlic clove
1 teaspoon of grated lemon zest
2 tablespoons of red wine vinegar
A pinch of kosher salt, black pepper and crushed red pepper
Fresh basil and additional kosher salt and black pepper if desired, for serving
Directions
For the vinaigrette, measure out 1/4 olive oil, 4 minced anchovies, 1 minced garlic clove and 1 teaspoon of grated lemon zest
Heat over low for 5 minutes, turn off the heat and set aside to cool
Combine the olive oil mixture with 2 tablespoons of red wine vinegar and a pinch of kosher salt, black pepper and crushed red pepper
Slice up the tomatoes and drizzle with the anchovy vinaigrette
Serve with fresh basil and additional kosher salt and black pepper if desired
Tools used to make this recipe
Architec Carving Board, Gripperwood
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles
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