Tomato Salad with Crispy Anchovy Croutons

Ingredients

• 2 tbsp Extra-virgin olive oil (For frying the croutons)
• 1 tbsp Butter (For frying the croutons)
• 3 Anchovy fillets (Chopped)
• 3 thick slices Sourdough bread (Torn into chunks; can be slightly stale)
• Tomatoes (A mix of large beef tomatoes and smaller tomatoes; the author used 2 large and around 4 smaller, or enough to fill the serving plate)
• 2.5 tbsp Extra-virgin olive oil (For dressing; source gives a range of 2–3 tbsp)
• Salt (To taste)
• Black pepper (To taste)
• 1 small handful Fresh basil (Chopped)
• 1 ball Mozzarella (Torn; weight not stated)

Steps

1. 1

   Heat the first 2 tablespoons of extra-virgin olive oil and the butter together in a frying pan over medium heat.

2. 2

   Add the chopped anchovy fillets. Let them melt into the oil for about 1 minute.

3. 3

   Add the torn sourdough chunks and toss until they are fully coated in the oil mixture.

4. 4

   Fry the bread, turning or tossing as needed, until golden and crispy on all sides. Set the croutons aside.

5. 5

   Slice the tomatoes and arrange them on a serving plate.

6. 6

   Drizzle the tomatoes with the remaining 2–3 tablespoons of extra-virgin olive oil.

7. 7

   Season with salt and pepper to taste.

8. 8

   Scatter the chopped basil and torn mozzarella over the tomatoes.

9. 9

   Finish by topping the salad with the anchovy croutons and serve.

Notes

The tomato amount is flexible: use enough to fill your serving plate. The transcript also describes layering tomatoes, basil, mozzarella, and croutons before adding olive oil, salt, and pepper; the written recipe lists the dressing and toppings in a slightly different order. No exact tomato weight, mozzarella weight, or serving yield is stated.

Nutrition per serving

• salad
• side
• vegetarian
• summer
• no-cook salad
• pan-fried
• barbecue