Heirloom Tomato Salad with Anchovy Vinaigrette

 

Sometimes the best dishes are the simplest ones; this beautiful heirloom tomato salad is a perfect example. It’s very simple to put together, can be assembled ahead of time, and drizzled with the dressing just before serving, a dressing that is both sophisticated and flavorful. If, like me, you’d prefer not to work with anchovies, do like I did, and use the paste instead. If you grow tomatoes in your garden, consider growing heirlooms. That way you can have this beautiful salad all summer long.  Heirloom Tomato Salad with Anchovy Vinaigrette

Adapted from foodandwine.com

¼ c. extra-virgin olive oil

4 anchovies, minced*

1 garlic clove, minced 

1 t. finely grated lemon zest

1 medium Melissa’s shallot, thinly sliced

2 T. red wine vinegar

2 hard-boiled eggs

1½ lb. assorted Melissa’s heirloom tomatoes, sliced

Fleur de sel

Freshly ground pepper

Flat-leaf parsley, for serving

Marjoram leaves, for serving 

In a small skillet, combine the olive oil, anchovies, garlic and lemon zest.

In a small bowl, toss the shallot with the vinegar and let stand for 10 minutes.

Arrange the tomatoes on 4 plates and season with fleur de sel and pepper. Scatter the shallot and vinegar over the tomatoes.

 Warm the anchovy dressing over moderate heat to a gentle simmer; pour over the tomatoes. Cut the eggs in half crosswise and place a half on each plate. Scatter the parsley and marjoram over the salad and serve at once.

*I used ½ t. of anchovy paste

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