Tomato and Bread Salad with Garlic-Anchovy Dressing
By America's Test KitchenPublished on August 22, 2007
Time
40 minutes
Yield
Serves 6
Ingredients
4 - 5 large vine-ripened tomatoes (about 1 ½ pounds)½ teaspoon table salt 3 tablespoons extra-virgin olive oil 1 ½ tablespoons red wine vinegar 2 small cloves garlic, minced or put through garlic press⅓ cup chopped fresh basil 3 anchovy fillets, rinsed and mashed (about 1 tablespoon)Ground black pepper 4 slices chewy country-style bread (¾-inch-thick), toasted or grilled until lightly browned, then cut into ¾-inch cubes
Instructions
- Core and halve tomatoes, then cut each half into 4 or 5 wedges. Toss wedges with salt in large bowl; let rest until small pool of liquid accumulates, 15 to 20 minutes.
- Meanwhile, whisk oil, vinegar, garlic, basil, anchovies, and pepper to taste in small bowl. Pour mixture over tomatoes and accumulated liquid; toss to coat. Set aside to blend flavors, about 5 minutes.
- Add bread cubes; toss to combine. Adjust seasonings and serve immediately.
Time
40 minutesYield
Serves 6Ingredients
4 - 5 large vine-ripened tomatoes (about 1 ½ pounds)
½ teaspoon table salt
3 tablespoons extra-virgin olive oil
1 ½ tablespoons red wine vinegar
2 small cloves garlic, minced or put through garlic press
⅓ cup chopped fresh basil
3 anchovy fillets, rinsed and mashed (about 1 tablespoon)
Ground black pepper
4 slices chewy country-style bread (¾-inch-thick), toasted or grilled until lightly browned, then cut into ¾-inch cubes
Ingredients
4 - 5 large vine-ripened tomatoes (about 1 ½ pounds)
½ teaspoon table salt
3 tablespoons extra-virgin olive oil
1 ½ tablespoons red wine vinegar
2 small cloves garlic, minced or put through garlic press
⅓ cup chopped fresh basil
3 anchovy fillets, rinsed and mashed (about 1 tablespoon)
Ground black pepper
4 slices chewy country-style bread (¾-inch-thick), toasted or grilled until lightly browned, then cut into ¾-inch cubes
Ingredients
4 - 5 large vine-ripened tomatoes (about 1 ½ pounds)
½ teaspoon table salt
3 tablespoons extra-virgin olive oil
1 ½ tablespoons red wine vinegar
2 small cloves garlic, minced or put through garlic press
⅓ cup chopped fresh basil
3 anchovy fillets, rinsed and mashed (about 1 tablespoon)
Ground black pepper
4 slices chewy country-style bread (¾-inch-thick), toasted or grilled until lightly browned, then cut into ¾-inch cubes
Why This Recipe Works
We wanted to come up with a simple summer tomato salad recipe that would make the most of (and use up) some of the tomato bounty from the garden. We managed it without too much trouble, discovering that salting the tomatoes before mixing them into the salad brings out their juices, which make a great base for the dressing. We also discovered there's no need to peel homegrown tomatoes for a tomato salad recipe, because their skins are usually thin and unobtrusive.
Instructions
- Core and halve tomatoes, then cut each half into 4 or 5 wedges. Toss wedges with salt in large bowl; let rest until small pool of liquid accumulates, 15 to 20 minutes.
- Meanwhile, whisk oil, vinegar, garlic, basil, anchovies, and pepper to taste in small bowl. Pour mixture over tomatoes and accumulated liquid; toss to coat. Set aside to blend flavors, about 5 minutes.
- Add bread cubes; toss to combine. Adjust seasonings and serve immediately.
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