Ingredients Jump to Instructions ↓

  1. 1/3 cup plus 2 tablespoons extra-virgin olive oil, divided

  2. 5 cloves garlic, minced

  3. 1 teaspoon paprika, preferably smoked

  4. 1 cup fresh breadcrumbs, preferably whole-wheat (see Tips)

  5. 3 tablespoons sherry vinegar or red-wine vinegar

  6. 1 teaspoon freshly ground pepper

  7. 1/2 teaspoon sugar

  8. 1/4 teaspoon salt

  9. 3 pounds tomatoes, cut into wedges

  10. 1 cup chopped fresh parsley

  11. 16 caperberries (see Tips) or 1/4 cup capers, rinsed

  12. 6 anchovy fillets, chopped, plus more whole fillets for garnish

Instructions Jump to Ingredients ↑

  1. Heat 1/3 cup oil in a large nonstick skillet over medium heat. Add garlic and paprika and cook, stirring, until the garlic is fragrant and sizzling, but not brown, about 20 seconds. Transfer to a large bowl to cool. Heat the remaining 2 tablespoons oil in the pan over medium heat. Add breadcrumbs, and cook, stirring, until crispy and golden brown, about 5 minutes. Transfer the breadcrumbs to a plate. Whisk vinegar, pepper, sugar and salt into the garlic-paprika oil. Add tomatoes, parsley, caperberries (or capers) and chopped anchovies; gently stir to combine. Transfer the tomato salad to a platter and top with the fried breadcrumbs. Garnish with anchovies, if desired.


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