Photo: Brian Woodcock; Styling: Lindsey Lower
Yield
Serves 4

Ripe, meaty tomatoes star in this salad.

How to Make It

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.

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