One Last Tomato Salad
I know glorious tomato season is slowing down, but it will last a few more weeks, and if you’re growing them, you probably have a glut of them and maybe are tired of your standard tomato salad? This is why I thought you’d want one last recipe from me on the subject. Trust me, you do.
Please make this salad. I’ve made it multiple times now and even my “I won’t eat anything with anchovies” best friend reached for seconds. It’s that good! Plus, just look at her!
Things are winding down here at the farm. We have our last summer visitors here this weekend from PDX and NYC. Dear friends who haven’t seen each other since the pandemic! I suppose it’s a reunion of sorts. We’ll be headed to the beach as it looks like a glorious weekend here on the shore. Turkey sandwiches, potato chips and beer will be packed and lots of laughs will give way to lots of wine. I can’t wait.
I’m keeping this short and sweet today and I really do hope you’ll make this salad and love it as much as I do. Hold on to summer as long as you can!
Tomato Salad with Garlic, Anchovy and Fennel Seed Breadcrumbs
Serves 4 to 6
INGREDIENTS:
2 ½ pound heirloom tomatoes, different colors shapes and sizes, cut into thin slices or halved as needed for sungolds and cherry tomatoes
Flaky salt and freshly ground black pepper
Olive for drizzling, plus 2 tablespoons
2 large garlic cloves, finely chopped
4 anchovies packed in oil
1 ½ teaspoons crushed fennel seeds
½ teaspoon red pepper flakes or 1 fresh cayenne, thinly sliced (optional)
1 cup Panko bread crumbs
2 teaspoons lemon zest to taste
2 tablespoons picked Italian parsley leaves
2 tablespoons torn basil leaves
METHOD:
About 10 minutes before serving, place tomatoes in a large, deep platter or low-sided serving bowl, season with flaky salt and black pepper and drizzle with olive oil.
In a medium skillet, add the 2 tablespoons of olive oil, garlic, anchovies, fennel seeds and red pepper flakes or cayenne (if using). Turn the heat to medium and cook, stirring occasionally until the anchovies have melted into the oil, the garlic is fragrant and the fennel seeds are toasted, 5 to 6 minutes.
Add the breadcrumbs and toss to coat in the oil, cook until golden, sitting frequently to make sure they don’t burn, about 5 minutes more. Remove from the heat and stir in the lemon zest and a pinch of flaky salt. Taste and adjust seasonings with more salt as needed, you likely don't need much as anchovies are salty already.
Spoon the breadcrumbs over top of the tomatoes and scatter with herbs.
See you soon. And, thanks as ever, for being here.
Love,
Colu