Tomato Salad with Anchovies and Onion

Name: Tomato Salad with Anchovies and Onion
Yield: YIELD — 2–4 servings
Ingredients: 2 pounds tomatoes, thinly sliced or cut into bite-sized pieces/wedges; ½ small onion, thinly sliced (white, yellow or red); 2 tablespoons red or white wine vinegar; Flaky salt, freshly ground black pepper; 2–3 tablespoons capers (salt packed and rinsed or brined), coarsely chopped; 6–8 anchovies, torn into smaller pieces; Crushed red pepper flakes, aleppo-style pepper or gochugaru, optional; Parsley or basil, optional; Olive oil

When the tomatoes are as good as they are right now, simple is the only way, and this way’s a great one. I’d eat them on the side of quite literally anything.

YIELD — 2–4 servings

Ingredients

2 pounds tomatoes, thinly sliced or cut into bite-sized pieces/wedges
½ small onion, thinly sliced (white, yellow or red)
2 tablespoons red or white wine vinegar
Flaky salt, freshly ground black pepper
2–3 tablespoons capers (salt packed and rinsed or brined), coarsely chopped
6–8 anchovies, torn into smaller pieces
Crushed red pepper flakes, aleppo-style pepper or gochugaru, optional
Parsley or basil, optional
Olive oil

Preparation

Scatter the tomatoes and onions onto a large plate or shallow bowl. Drizzle with vinegar, season with flaky salt and pepper and let sit a few minutes. Give them a toss (you should see lots of juices accumulate).
Top with anchovies and capers, crushed red pepper flakes of your choosing, and herbs if you’re using. Drizzle with a very good amount of olive oil, letting it pool into the accumulated juices to give you a bit of a broken vinaigrette vibe.

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