Tomato Salad With Anchovy Vinaigrette
If there’s one dish that captures the essence of late summer, it’s this tomato salad with anchovy vinaigrette. Swoon-worthy doesn’t even begin to cover it. To say I’m a salad person would be an understatement—there’s almost always one on my dinner table, thanks to my mother, who made salads a staple at nearly every meal. Perhaps it’s proof that if you serve something often enough, eventually, the kids come around.
A Brief History of Salad
The concept of salad dates back to the ancient Greeks and Romans, who would toss raw vegetables with vinegar, oil, and herbs. The word itself comes from the Latin salata—meaning “salted greens”—which evolved through French into English as “salad” in the 14th century. While my mom’s version usually involved iceberg lettuce, tomatoes, and bottled blue cheese dressing, it instilled in me a lifelong love of salads, and for that, I’m forever grateful.
This tomato salad, however, is a far cry from those humble beginnings. It’s fresh, bold, and layered with flavor. At its heart are ripe, juicy tomatoes—the kind that only taste this good when they’re in season. Sweet, tangy, and bursting with flavor, they shine brightest in late summer when markets and gardens are overflowing with them. That’s why now is the perfect time to add this salad to your end-of-summer favorites.
Tomatoes
Tomatoes are not only delicious but also incredibly nutritious. They’re the leading dietary source of lycopene, a powerful antioxidant linked to heart health and cancer prevention, and they’re packed with vitamin C, potassium, folate, and vitamin K. With thousands of varieties out there, here are a few you’re most likely to come across—and each works beautifully in this salad:
- Cherry tomatoes: Round, bite-sized, and juicy—perfect for a burst of sweetness.
- Grape tomatoes: Smaller and less watery than cherries, with a firmer bite.
- Roma (plum) tomatoes: Naturally sweet and meaty, excellent for sauces or slicing.
- Beefsteak tomatoes: Large, sturdy, and mild—great for layering or slicing thin.
- Heirloom tomatoes: Gorgeous in color and unmatched in flavor, from deep purples to golden yellows.
- Tomatoes on the vine: Sold still attached to their stems, keeping them fresh and firm.
- Green tomatoes: Tangy and slightly sour, they add a unique flavor and a pop of color.
To complement these peak-season tomatoes, I pair them with a warm anchovy vinaigrette that’s rich, savory, and just the right amount of boldness without being overwhelming. Quick-pickled shallots bring a bright, zippy contrast, while a perfectly poached six-minute egg lends creaminess and protein. The result is a salad that balances sweet, salty, briny, and rich in every bite.
The Perfect End-of-Summer Salad
Ready in just 15 minutes if you’re organized, this salad is proof that simple ingredients can create something spectacular. Serve it alongside roast chicken, grilled fish, or enjoy it solo as a light lunch on the weekend. With tomatoes at their seasonal best, this dish is the ultimate way to celebrate the final, sun-drenched weeks of summer before fall creeps in.
Tomato Salad With Anchovy Vinaigrette
Ingredients:
For the Vinaigrette:
- 1/4 cup Extra virgin olive oil
- 4 anchovies, minced
- 1 garlic clove, grated
- 1 teaspoon lemon zest
For the Tomato Salad:
- 1 large shallot, thinly sliced
- 2 tablespoons red wine vinegar
- 2 eggs
- 1 1/2 pounds assorted multicolor cherry tomatoes, cut in half
- Flaky sea salt
- Freshly ground black pepper
- Fresh oregano leaves
Directions:
- For the Vinaigrette: In a small saucepan, add the olive oil, anchovies, garlic, and lemon zest. Set aside for later.
- In a small bowl, add the shallots and red wine vinegar. Toss well and let marinate for about 10 minutes.
- Fill a second small saucepan with water and bring to a boil. Once boiling, reduce the heat slightly and add the eggs. Gently simmer for about 6 minutes. Carefully drain the eggs and place them in an ice bath to stop the cooking process.
- To Serve: Arrange the tomatoes on a large serving platter and season with salt and pepper. Drain the shallots and scatter them over the tomatoes. Set aside.
- Place the vinaigrette over low heat and bring to a simmer. Remove from the heat and drizzle the vinaigrette over the tomatoes. Slice the eggs in half crosswise and place on the serving platter. Garnish with flaky salt and fresh oregano leaves. Serve right away.
