Heirloom Tomato Salad with Warm Anchovy Vinaigrette

When summer tomatoes are at their peak, I like to keep things simple and let them be the star of the dish. This Heirloom Tomato Salad with Warm Anchovy Vinaigrette does exactly that.

Beautifully ripe heirloom tomatoes are layered with thinly sliced shallots that have been lightly marinated in red wine vinegar, then finished with a warm vinaigrette made with anchovies, garlic, lemon zest, and olive oil. Fresh parsley and lemon wedges add a bright finishing touch.

And if you're wondering about the anchovies, don't be intimidated. They aren't there to make the salad taste fishy. Instead, they melt into the warm olive oil and add a deep, savory richness to the vinaigrette.

A Simple Salad with Big Flavor

There is something special about using really good tomatoes at the height of summer. When they're ripe, juicy, and full of flavor, they don't need much.

The combination of the sweet tomatoes with the tangy shallots and savory anchovy vinaigrette creates a wonderful balance of flavors. The warm dressing also adds a little something unexpected—it gently coats the tomatoes and brings all of the flavors together.

I chose to use only large heirloom tomatoes for this version, slicing them into generous pieces so every bite gets plenty of tomato and vinaigrette.

Don't Skip the Shallots

The thinly sliced shallots get a quick soak in red wine vinegar before they're added to the salad. This takes away some of their sharpness while giving them a bright, tangy flavor.

The vinegar also becomes part of the salad, so don't discard it after the shallots have marinated. Spoon the shallots over the tomatoes and drizzle some of that flavorful vinegar right along with them.

The Warm Anchovy Vinaigrette

The vinaigrette is what makes this tomato salad stand out.

Anchovies packed in oil are warmed gently with garlic, lemon zest, olive oil, and their reserved oil. As they warm, the anchovies begin to melt into the oil, creating a savory, flavorful dressing.

Using the oil from the anchovies also means less additional olive oil is needed. I use just 2 tablespoons of extra-virgin olive oil, letting the flavorful anchovy oil do some of the work.

The key is to warm the mixture gently. You want the garlic fragrant and the anchovies incorporated into the oil without browning the garlic.

Choosing the Best Tomatoes

This salad is all about the tomatoes, so choose the best ones you can find.

Look for large heirloom tomatoes that are ripe but still firm enough to slice. A farmers market is a great place to find a variety of heirloom tomatoes, but good-quality tomatoes from the grocery store will work beautifully, too.

Because heirloom tomatoes can vary in size and shape, slice them into generous pieces rather than worrying about making every slice perfectly uniform.

How to Serve Heirloom Tomato Salad

This salad makes a beautiful side dish for just about any summer meal. Serve it alongside grilled chicken, steak, burgers, or grilled fish.

It's also wonderful as part of a casual summer spread with crusty bread, cheese, and other seasonal vegetables.

For the best flavor, serve the salad shortly after adding the warm vinaigrette. That way, the tomatoes stay fresh and juicy while the vinaigrette is still warm and aromatic.

My Adaptation

This recipe was adapted from Food & Wine's Heirloom Tomato Salad with Anchovy Vinaigrette. I made several changes to suit how I wanted to serve the salad.

I used only large heirloom tomatoes, anchovies packed in oil, and the reserved anchovy oil in the vinaigrette. I also reduced the additional olive oil to 2 tablespoons and omitted the hard-boiled eggs and marjoram from the original recipe. Instead, I finished the salad with fresh parsley and lemon wedges for a bright, simple garnish.

The result is a beautiful summer salad that's easy to make but has plenty of depth and flavor.

A Few Tips for Making This Salad

• Use ripe tomatoes. This recipe is best when your tomatoes are flavorful and juicy.

• Don't rush the shallots. Give them the full 10 minutes to soften and absorb the vinegar.

• Warm the vinaigrette gently. Keep the heat moderate so the garlic doesn't brown.

• Use the reserved anchovy oil. It adds extra flavor while allowing you to reduce the amount of additional olive oil.

• Serve right away. The contrast between the fresh tomatoes and warm vinaigrette is part of what makes this salad special.

Heirloom Tomato Salad with Warm Anchovy Vinaigrette

If you're looking for a simple way to showcase beautiful summer tomatoes, this is one to add to your recipe rotation.