Tomatoes Niçoise

5.0(564)

In the height of summer, a stellar but simple tomato salad is essential dinner party fare. This one has the distinct profile of a niçoise: Thick slices are arranged on a platter, then topped with a garlicky chopped olive vinaigrette and colorful halved cherry tomatoes. A flourish of anchovy plays against the sweet ripeness, and scattered basil leaves are both decorative and a delicious complement.

by David Tanis

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Easy, Quick

Servings

6 servings

Total time

20 min

Calories / serving

112 kcal

Ingredients (11)

serves

1 small shallot, finely dicedshallot
2 garlic cloves, gratedgarlic
Salt and peppersalt-and-pepper
2 tablespoons red wine vinegarred-wine-vinegar
3 tablespoons olive oilolive-oil
8 anchovy fillets, 2 finely chopped and 6 for garnish
2 tablespoons roughly chopped black niçoise or oil-cured olives, plus whole olives for garnish
6 small red tomatoestomato
12 cherry tomatoes in assorted colorscherry
1 tablespoon small capers, rinsedcapers
12 basil leavesbasil

Instructions (3 steps)

01Make the vinaigrette: Put the shallot in a small bowl. Add garlic, salt and pepper and cover with red wine vinegar. Macerate 10 minutes, then whisk in olive oil, chopped anchovy and chopped olives.
02Cut each tomato crosswise into 2 thick slices. Place slices on a platter in one layer and season with salt and pepper. Season cherry tomatoes with salt and dress with vinaigrette. Spoon cherry tomatoes and vinaigrette evenly over tomato slices.

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Rich recipe — supports nutrition-aware planning.