Beautiful, sweet summer tomatoes served lightly dressed with a zesty anchovy vinaigrette
Ingredients
2 pounds of heirloom tomatoes
1/4 olive oil
4 minced anchovies
1 minced garlic clove
1 teaspoon of grated lemon zest
2 tablespoons of red wine vinegar
1 teaspoon of Butcher Salt
Fresh basil and crushed red pepper or Diablo for serving, if desired
Directions
For the vinaigrette, measure out 1/4 olive oil, 4 minced anchovies, 1 minced garlic clove and 1 teaspoon of grated lemon zest
Heat over low for 5 minutes, turn off the heat and set aside to cool
Combine the olive oil mixture with 2 tablespoons of red wine vinegar and a teaspoon of Butcher Salt
Slice up the tomatoes and drizzle with the anchovy vinaigrette
Serve with fresh basil and crushed red pepper or Diablo for serving, if desired