Tomato-Watermelon Salad With Anchovy Bread Crumbs
Slightly sweet and very savory, this juicy, colorful salad is perfect for summer, when tomatoes and watermelon are at their peak. Briefly marinating the tomatoes helps season them thoroughly and draws out their juices, which lend a soft, round note to the tart sherry vinegar in the dressing. Note to anchovy-avoiders: Their presence in the bread crumbs isn’t obvious or assertive. They melt into the oil, leaving behind just a hint of their saline, umami character. Serve this as a side dish to grilled or toasted meats or fish. Or, to make it a meal, you can add crumbled goat cheese or feta, but it would also be nice with a can of tuna flaked over the top or some chickpeas mixed in.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1pound mixed tomatoes, large tomatoes cut into 1-inch wedges, cherry and grape tomatoes halved (about 2½ cups)
- ½teaspoon red-pepper flakes
- ½teaspoon fine sea salt, more as needed
- 5tablespoons extra-virgin olive oil, more for drizzling
- 1garlic clove, grated or finely minced
- 2anchovies, chopped
- ½cup panko bread crumbs
- 1 ½tablespoons sherry vinegar, more to taste
- ¾cup diced watermelon (½-inch pieces)
- ½cup Kalamata olives, pitted and coarsely chopped
- ½cup thinly sliced red onion
- ½cup torn fresh basil and mint leaves
- Feta or goat cheese, crumbled on top (optional)
Instructions
Step 1
Add cut tomatoes to a medium bowl. Stir in ¼ teaspoon red-pepper flakes and a pinch of salt. Let marinate for 15 minutes to draw out the juices.Step 2
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium. Stir in garlic, remaining ¼ teaspoon red-pepper flakes, chopped anchovies and a small pinch of salt. Let the anchovies bubble and melt into the oil, about 2 minutes.Step 3
Stir in the bread crumbs until evenly coated in the anchovy mixture. Toast, stirring until the crumbs are golden brown (careful, you don’t want the garlic to burn), about 2 to 3 minutes. Pour crumbs into a bowl, tossing to cool them. Taste and season with salt if needed.Step 4
In a small bowl, whisk ½ teaspoon salt into the sherry vinegar. Whisk in remaining 3 tablespoons olive oil until the vinaigrette emulsifies. Taste for and add more salt or vinegar if needed.Step 5
Add the watermelon, olives and red onion to tomatoes. Toss with some of the vinaigrette, adding more gradually as needed. The vinaigrette should coat the salad well but not overwhelm it. Spoon the salad onto a platter. Scatter basil and mint on top. Sprinkle with anchovy bread crumbs at the last minute so that they remain crisp, and top with crumbled feta or goat cheese if you like.