Heirloom Tomato Salad with Anchovy Shallot Vinaigrette

Work has been busier than ever and my home cooking has been lacking lately as a result, but this salad is all about enjoying fresh summer flavours in an easy way.  You don’t even need a food processor for the dressing as long as you have a sharp chef’s knife to mince the garlic and anchovies and chop the shallots.

Use whatever herbs you have handy, I particularly love a mix of parsley and basil as a crisp foil to the anchovy vinaigrette.

Using a different coloured tomatoes will make for the best presentation, so take advantage of the gorgeous varieties of heirloom tomatoes available right now.

Heirloom Tomato Salad with Anchovy Shallot Vinaigrette

3-5 large heirloom tomoatoes

3-4 anchovies, minced

1 garlic clove, minced

2 shallots, finely chopped

1 heaping tbsp Dijon mustard

3 tablespoons red wine vinegar

1/3 cup good quality extra virgin olive oil

Handful fresh herbs, such as parsley or basil

Freshly ground black pepper

Sea salt

1. Combine anchovies, garlic, shallot, Dijon mustard, and vinegar in a medium mixing bowl. Slowly whisk in olive oil until the dressing emulsifies.

2. Slice the heirloom tomatoes and place on a platter. Drizzle with the vinaigrette, a couple more glugs of olive oil and sprinkle on the fresh herbs.

3. Season with freshly ground pepper and some sea salt to finish.