Photo: Brian Woodcock; Styling: Lindsey Lower
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.

You May Like

Ratings & Reviews

Elegant and easy

September 22, 2015
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.