Heirloom Tomato Salad with Anchovies, Oregano, and Crispy Garlic Croûtons

My son came to help me move in, bless him, and as thanks I took him out for a nice dinner.

We went to a lovely small plates restaurant nearby (feel free to read my restaurant review, here) and, while everything was very good, it is the flavors of their heirloom tomato salad that I still think about. It was amazing and reminded me of one that my mom makes.

Below is my version, which is not as pretty as the original but still very good. Basil seemed like an obvious choice, but I felt that oregano would work well with the anchovies too. And, rather than the corn of the original and the thin slices of fried garlic, I substituted garlicky croûtons, which were a good idea as this turned a tapas-style salad into a dinner one.

With the addition of a bit of burrata or hard boiled eggs this would make for a very filling dinner, but it really does not need it. It stands on its own merits as a perfect summer salad.

The very best summer tomatoes that you can get your hands on, as much as you can consume in one seating, thinly sliced. (I used both red and yellow Heirloom tomatoes for visual interest and because they do taste different.)

1 slice of your favorite bread, cubed or torn into bite-sized pieces (which makes for a more interesting dish texturally though not very pretty)

2 cloves garlic

2-4 anchovies, finely chopped

2 tsps fresh oregano leaves

1/3 cup + 1 Tbsp olive oil

1 Tbsp red wine vinegar

2 tsps mustard

Salt to taste

Crush one clove of the garlic. Place it in a frying pan along with one tablespoon of the olive oil. Set aside to infuse.

In a lidded container, mix the remaining garlic, finely chopped, with the anchovies, oregano, the remaining olive oil, vinegar, mustard and one teaspoon of cold water. Place the lid on the container and shake vigorously so that the dressing emulsifies.

Taste the dressing and add more vinegar or oil if needed according to your taste preference and salt.

Finely slice the tomatoes and place them in one layer in a shallow dish. Pour over the dressing. Set aside to marinate while you prepare the croûtons.

Heat the oil in the pan over medium heat until shimmering before tossing in the bread cubes.

Cook, turning often, until the cubes are golden and crispy. Remove the garlic if it starts to burn.

Remove your tomatoes from the marinade and place them on your plate. Top with the hot croûtons and drizzle a bit of the marinade over the top before digging in.

You can reserve the marinade and use it for the same salad the following day, as a lettuce salad vinaigrette or as part of a potato or pasta salad dressing.