Heirloom Tomatoes with Anchovy Vinaigrette

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!

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