This salad is so simple to make but packs a real punch. Treat yourself to some big, beautiful tomatoes and let them do all the work - the more misshapen and funkier the better. One minute you’re young and cool and the next you’re getting excited about abnormally large tomatoes with fun cross-sections. How time flies.
Tomatoes with sizzled anchovy oil
Serves 3-4 as a side:
2 large, ripe heirloom tomatoes
1 shallot
red wine vinegar
extra virgin olive oil
2 garlic cloves
8 anchovies
1 tsp chilli flakes
1 tsp fennel seeds
1 tsp coriander seeds
fresh dill
Slice the tomatoes with a serrated knife, lay on a paper towel and sprinkle with salt to remove some of the moisture.
Thinly slice the shallot into rings, add to a bowl and drizzle with red wine vinegar and salt.
Gently heat a good amount of olive oil in a pan with the sliced garlic cloves, anchovies, chilli flakes, fennel and coriander seeds. Sizzle for a few minutes on a low heat.
Arrange the tomatoes on a plate, spoon over the sizzled oil, top with the shallots and a few spoonfuls of their vinegar and some fresh dill. Eat with toasted bread, enjoy!