Photo: Brian Woodcock; Styling: Lindsey Lower
Ripe, meaty tomatoes star in this salad.
Fat 7.2 g
Satfat 1 g
Sodium 120 mg
4 teaspoons olive oil
1 garlic clove, minced
1/4 teaspoon anchovy paste
1/2 cup fresh breadcrumbs
2 teaspoons olive oil
2 cups arugula
1 1/2 teaspoons balsamic vinegar
2 medium tomatoes, cut into 1/4-inch-thick slices
1/8 teaspoon kosher salt
1. Heat 4 teaspoons olive oil, minced garlic, and anchovy paste in a skillet over medium heat 1 minute. Add fresh breadcrumbs; cook 1 1/2 minutes. Combine 2 teaspoons olive oil, arugula, and balsamic vinegar. Top with sliced tomatoes, kosher salt, and breadcrumbs.