Summer is one of my favorite food seasons because of all the fantastic produce, especially the tomatoes. Thank goodness my CSA, Eatwell Farms, has some killer tomatoes (and plenty of them). I found this great salad that combined some of my favorite flavors. Don't be scared by the anchovy in this salad, the saltiness and umami are great with the tomatoes and fresh basil (even my husband liked it and he is fairly anti-anchovy). I'll be making this one while the fabulous summer tomatoes last.
-1 1/2 lb. fresh in-season tomatoes (I used cherry and
-1 large shallot (or small onion, preferably red) thinly sliced
-sea salt and freshly ground pepper
-handful of flat leaf parsley, chopped (finely or coarsely depending on your preference)
-a few fresh basil leaves, torn or whole if small
-1 garlic clove
-1/2 tsp. Dijon mustard
-2 tbsp. white wine vinegar
-4 to 6 anchovy fillets, packed in oil (I did 5)
-1/2 cup extra virgin olive oil
-handful of fresh basil leaves
This is adapted slightly from The Newlywed Cookbook by Ryland, Peters & Small (no I'm not a newlywed anymore but this book still has some great recipes, including their panzanella salad).
Start with the vinaigrette. Place all ingredients except olive oil and basil into a food processor or blender and blend well. Add in oil, a bit at a time and continue to blend. Next blend in the basil chop until desired consistency is reached (I went a little overboard but I love the bright green of the dressing). Season with salt and pepper and set aside.
Slice tomatoes into halves, quarters or eighths depending on their size, arrange on a plate or shallow bowl. Add shallots or onions and season with salt. Drizzle vinaigrette over tomatoes and onions, then sprinkle with basil and parsley. Season with salt and pepper. Enjoy!