Tomato Salad with Anchovies and Onion

 

YIELD — 2–4 servings

 

Ingredients

  • 2 pounds tomatoes, thinly sliced or cut into bite-sized pieces/wedges 

  • ½ small onion, thinly sliced (white, yellow or red)

  • 2 tablespoons red or white wine vinegar

  • Flaky salt, freshly ground black pepper

  • 2–3 tablespoons capers (salt packed and rinsed or brined), coarsely chopped

  • 6–8 anchovies, torn into smaller pieces 

  • Crushed red pepper flakes, aleppo-style pepper or gochugaru, optional 

  • Parsley or basil, optional 

  • Olive oil 

Directions

1. Scatter the tomatoes and onions onto a large plate or shallow bowl. Drizzle with vinegar, season with flaky salt and pepper and let sit a few minutes. Give them a toss (you should see lots of juices accumulate). 

2. Top with anchovies and capers, crushed red pepper flakes of your choosing, and herbs if you’re using. Drizzle with a very good amount of olive oil, letting it pool into the accumulated juices to give you a bit of a broken vinaigrette vibe. 


newsletter, salads, vegetablesAlison RomanComment