Perfect for tomato season, this deconstructed puttanesca salad features a platter of juicy heirloom tomato slices topped with golden grape tomatoes, lightly pickled shallots, olives, capers, and fresh parsley. The dish is drizzled with a creamy anchovy vinaigrette and finished with a few boquerones en vinagre. Don’t worry, the pickled anchovies are optional.
ingredients
directions
Place the shallots in a bowl and juice one of the lemons. Pour the juice over the shallots and let them sit for 15 minutes.
Place the garlic, anchovy fillets, mustard, honey, salt, and olive oil in a food processor. Drain the shallots and add the juice to the food processor. Juice the remaining lemon and add it as well. Blitz until the dressing is very smooth.
Arrange the heirloom tomato slices on a large platter. Add the grape tomatoes, olives, capers, and parsley. Drizzle some of the dressing over top and finish with the boquerones, if using, and some fresh ground pepper. Serve immediately.
