Summer Tomato Salad
User Reviews
5
Summer Tomato Salad
Description
This salad begins by baking torn sourdough bread crumbs tossed lightly with butter until golden and crisp. Meanwhile, ripe tomatoes are sliced thick and seasoned with salt and pepper to draw out their juices, which are captured for use in the salad's dressing. Fresh herbs including parsley, dill, and chives add pungent, green flavors while crushed olives give a bright, slightly salty note.
Torn strips of prosciutto complement the salad’s texture with delicate saltiness and richness. The anchovy dressing, made creamy with its distinctive flavor, ties together the savory elements alongside fresh lemon and extra virgin olive oil. The toasted breadcrumbs add a rustic crunch, elevating the salad’s texture and making it more satisfying.
This salad is best served immediately after assembly to enjoy the crisp textures and fresh flavors at their peak. It works well as a light starter or a side to grilled or roasted dishes in warm weather.
Ingredients
FOR THE TOASTED BREADCRUMBS:
- 1 liced sourdough bread or other sturdy bakery style bread (I like Trader Joe's sourdough bread)
- 1½ teaspoons butter
FOR TOMATO SALAD
- 4 medium tomato or beefsteak or other ripe tomatoes, heirloom
- ¾ teaspoon salt sea salt
- ½ teaspoon black pepper fresh cracked
- ½ cup Italian parsley
- 6 chives cut into 1/2" pieces
- 1 tablespoon dill fresh
- ½ cup Cerignola olives with pits, or Castelvetrano olives
- 1 lemon
- 2 tablespoons extra virgin olive oil
- 4 thin slices prosciutto torn into strips and pieces, or serrano ham
- ⅓ cup anchovy dressing recipe on this site, creamy
Instructions
- Preheat the oven to 325°.
- Remove the crusts from the bread and tear into large chunks. Place the bread in the bowl of a mini food processor and add the butter. Pulse several times until you have large, irregular bread crumbs. Transfer to a baking sheet and bake for 10 minutes. Stir the breadcrumbs and cook for an additional 10 minutes or until golden and very crispy. Set aside to cool. (
- Arrange a wire rack over a rimmed baking sheet and set aside.
FOR THE TOMATOES:
- Slice the tomatoes into 1/2" thick rounds and transfer to the wire rack. Sprinkle the tomatoes evenly with the salt and peppper and set aside for 10-15 minutes. The tomatoes will give up some of their juices and it will collect on the baking sheet for use in the dressing.
FOR THE HERBS:
- Tear the parsley and dill into small bits and transfer them to a medium bowl. Add the chives.
- Place the olives on a cutting board and use the flat side of a Chef's knife or Santoku and press firmly to crush the olives. Remove the pits and discard. Tear the olives into chunks and add them to the parsley mixture.
- Zest the lemon and add it to the parsley mixture. Cut the lemon and squeeze out about 1 1/2 teaspoons of juice and add it to the herb mixture.
- Transfer any juice that has collected from the tomatoes to the bowl of herbs and olives. Add the olive oil and toss gently to coat the ingredients. Set aside.
ASSEMBLE THE SALAD:
- On a platter spoon a puddle of the anchovy dressing. Arrange the sliced tomatoes around the dressing. Tuck the prosciutto or serrano ham in between the tomatoes and drape ribbons of the thinly sliced, cured meat artfully around. Top the tomatoes with the herb and olive mixture. Finish with a handful or two of toasted breadcrumbs. Serve immediately.
Notes
- This salad is best eaten immediately since the textures, especially the crispy breadcrumbs and fresh tomatoes, do not hold well over time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Sodium | 731mg | 30% |
| Potassium | 370mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1835IU | 37% |
| Vitamin C | 42mg | 47% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
