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.
Had some heirloom tomatoes from the garden and threw this salad together in a matter of minutes. Delicious. You could easily use romaine or other mixed greens. The bread crumb mixture was really good. Will definitely make again.
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