Name: Tomato Caesar Salad
Total time: 1 h
Ingredients: 1 ounce Parmesan cheese , grated (½ cup), divided; 7 tablespoons extra-virgin olive oil , divided; 4 garlic cloves , minced, divided; ¾ teaspoon table salt , divided; ½ teaspoon pepper , divided; 4 ounces ciabatta , torn into 1-inch pieces (about 3 cups); 5 anchovy fillets , minced, plus extra fillets for serving (optional); 1 tablespoon lemon juice; 2 teaspoons Worcestershire sauce; 1 teaspoon Dijon mustard; 1 pound large ripe tomatoes , cored, cut into 1-inch wedges, and wedges halved crosswise; 8 ounces cherry or grape tomatoes , halved

Why This Recipe Works

This simple panzanella-style salad features ripe tomatoes combined with a Caesar-style vinaigrette and Parmesan croutons. We eschewed a traditional creamy dressing in favor of a bright vinaigrette focused on the strong flavors of anchovies and Parmesan to enhance the savoriness of the tomatoes. Rather than salting the tomatoes and discarding the liquid, we embraced the flavorful juice as part of the dressing. We tore ciabatta bread into 1-inch pieces and tossed them with garlic, oil, and Parmesan before baking, creating crisp croutons coated with a nutty, toasted cheese flavor.

Before You Begin

We prefer the light, airy texture of ciabatta here, but you can substitute 4 ounces of baguette or another crusty bread. We like to use both large and small tomatoes of varied colors in this salad; if you prefer, simply use 1½ pounds of any ripe tomatoes you choose.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Spray rimmed baking sheet with vegetable oil spray. Stir ¼ cup Parmesan, ¼ cup oil, half of garlic, ¼ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Add bread and toss to coat. Transfer bread to prepared sheet and bake until light golden, about 18 minutes, stirring halfway through baking. Let cool completely.

Meanwhile, whisk anchovies, lemon juice, Worcestershire, mustard, and remaining ¼ cup Parmesan, 3 tablespoons oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl.

Add tomatoes and croutons to bowl with dressing and toss gently to coat. Let sit at room temperature until edges of croutons soften slightly, about 15 minutes. Transfer salad to large platter. Top with extra anchovies, if desired. Serve.