1 ½ pounds mixed ripe tomatoes, cored and sliced 1/4 inch thick
3 tablespoons extra-virgin olive oil
1 tablespoon minced shallot
1 tablespoon capers, rinsed
1 anchovy fillet, rinsed and minced
1 teaspoon lemon juice
½ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon red pepper flakes
1 tablespoon coarsley chopped fresh parsley
1. For the best results, use peak-of-the-season tomatoes. Serve this salad with crusty bread to sop up the dressing.
2. Arrange tomatoes on large, shallow platter. Whisk oil, shallot, capers, anchovy, lemon juice, salt, pepper, and pepper flakes together in bowl. Spoon dressing over tomatoes. Sprinkle with parsley. Serve immediately.
WHY THIS RECIPE WORKS
This recipe starts with the ripest tomatoes you can find, either at the farmers’ market or at the grocery store. Because tomatoes are already fairly acidic, we found that a dressing made with the typical 3:1 ratio of oil to acid was too sharp. Adjusting the amount of lemon juice to minimize the acidity perfectly balanced the salad. A minced shallot added just a bit of sweetness and crunch, while briny capers and fresh parsley finished it off.
Source: Cook’s Country (4 servings)