ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Heirloom Tomato Salad with Warm Anchovy Vinaigrette

Photo: Cedric Angeles; Styling: Rachael Burrow

Active time 10 mins
Total time 20 mins

Serves: 8


  • 11 tablespoons extra-virgin olive oil
  • 2 large shallots, finely chopped
  • 4 anchovy fillets, chopped
  • Pinch of crushed red pepper
  • 4 tablespoons sherry vinegar
  • 10 to 12 heirloom tomatoes (3 to 4 lbs.), cut into wedges
  • 1/2 cup loosely packed fresh flat-leaf parsley

How to Make It

  1. Heat 2 tablespoons of the olive oil in a small saucepan over low until shimmering, 30 seconds to 1 minute. Add shallots and anchovies, and cook, stirring constantly, until shallots have softened and anchovies fall apart and dissolve, 2 to 3 minutes. Stir in crushed red pepper. Add vinegar, and cook, stirring often, until mixture has reduced slightly, about 1 minute. Remove from heat. Whisk in remaining 9 tablespoons oil.

  2. Arrange tomato wedges on a platter, and top with warm vinaigrette. Sprinkle with parsley, and serve immediately.