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5.0 from 21 votes

Summer Tomato Salad

Fresh herbs, crushed olives, crunchy buttered breadcrumbs and a creamy lush piquant anchovy dressing elevate the traditional summer salad. Use ripe heirloom tomatoes for this lovely salad.

Prep Time
15 mins
Total Time
15 mins
Servings: 4
Calories: 138 kcal
Course: Side Dish , Salad
Cuisine: American

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 heirloom tomatoes or beefsteak or other ripe tomatoes
  • ¾ teaspoon sea salt
  • ½ teaspoon fresh cracked black pepper
  • ½ cup Italian parsley
  • 6 chives cut into 1/2" pieces
  • 1 tablespoon fresh dill
  • ½ cup Cerignola or Castelvetrano olives with pits
  • 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 4 thin slices prosciutto or serrano ham torn into strips and pieces
  • ⅓ cup creamy anchovy dressing recipe on this site

Instructions

    Cup of Yum
  1. Preheat the oven to 325°.
  2. 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. (
  3. Arrange a wire rack over a rimmed baking sheet and set aside.
FOR THE TOMATOES:
  1. 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:
  1. Tear the parsley and dill into small bits and transfer them to a medium bowl. Add the chives.
  2. 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.
  3. 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.
  4. 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:
  1. 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

  • Note: This salad won't keep and should be served as soon as its assembled. 

Nutrition Information

Calories 138kcal (7%) Carbohydrates 9g (3%) Protein 2g (4%) Fat 12g (18%) Saturated Fat 2g (10%) Cholesterol 5mg (2%) Sodium 731mg (30%) Potassium 370mg (11%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 1835IU (37%) Vitamin C 42mg (47%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 138

% 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.