Heirloom Tomato Salad with Anchovy Dressing

Heirloom Tomato Salad with Anchovy Dressing


  • 6-8 anchovy fillets, chopped
  • 1/4 red onion, diced fine
  • 3 tbsp olive oil
  • 2-3 tbsp freshly squeezed lemon juice, to taste
  • 1 heaping tbsp capers
  • 1 small clove garlic, minced
  • 1 tsp lemon zest, minced
  • a generous amount of freshly cracked pepper (or to taste)
  • salt, to taste (the anchovies are salty, so be careful)
  • 1 lb heirloom tomatoes
  • 1 tbsp fresh basil or parsley, sliced or chopped


  1. Place the anchovies, onion, olive oil, half the lemon juice, capers, garlic, lemon zest, and pepper into a small bowl. Mix until well combined. Add more lemon juice, if needed and also salt. I usually don’t add additional salt, but today I found myself adding a small amount. Set the dressing aside.
  2. Wash the tomatoes and cut into 1/4 inch thick slices. Divide and arrange them onto four salad plates. Sprinkle each with some fresh basil or parsley. I usually use parsley for this, but I didn’t have any on hand. So I added the basil instead, which I quite enjoyed in this salad. Use whichever you prefer.
  3. Spoon the dressing evening over the tomatoes. Leave out on the counter for at least 20 minutes to give the flavors a chance to meld.

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