Tomatoes Niçoise

By David Tanis

Published August 13, 2013

  • Fred R. Conrad/The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
5(565)
Comments
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In the height of summer, a stellar but simple tomato salad is essential dinner party fare. This one has the distinct profile of a niçoise: Thick slices are arranged on a platter, then topped with a garlicky chopped olive vinaigrette and colorful halved cherry tomatoes. A flourish of anchovy plays against the sweet ripeness, and scattered basil leaves are both decorative and a delicious complement.

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Ingredients

Yield:6 servings

  • 1 small shallot, finely diced

  • 2 garlic cloves, grated

  • Salt and pepper

  • 2 tablespoons red wine vinegar

  • 3 tablespoons olive oil

  • 8 anchovy fillets, 2 finely chopped and 6 for garnish

  • 2 tablespoons roughly chopped black niçoise or oil-cured olives, plus whole olives for garnish

  • 6 small red tomatoes

  • 12 cherry tomatoes in assorted colors

  • 1 tablespoon small capers, rinsed

  • 12 basil leaves

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

8 grams carbs; 5 milligrams cholesterol; 111 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 2 grams fiber; 427 milligrams sodium; 3 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the vinaigrette: Put the shallot in a small bowl. Add garlic, salt and pepper and cover with red wine vinegar. Macerate 10 minutes, then whisk in olive oil, chopped anchovy and chopped olives.

  2. Step 2

    Cut each tomato crosswise into 2 thick slices. Place slices on a platter in one layer and season with salt and pepper. Season cherry tomatoes with salt and dress with vinaigrette. Spoon cherry tomatoes and vinaigrette evenly over tomato slices.

  3. Step 3

    Top each tomato slice with half an anchovy filet, then sprinkle with capers. Garnish with basil leaves and whole olives. Serve at cool room temperature.

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Ratings

5 out of 5
565 user ratings
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Comments

Antonia

My husband hates anchovies. What else can I use or can I just eliminate?

Figaro

I prepared a kind of combination of this salad with Mr. Tanis' recipe for Tomato Salad with Anchovy Toasts. I placed the sliced tomatoes on a bed of arugula; added a Niçoise touch, some marinated haricots verts and a bit of French potato salad; I then finished the plate with hard boiled eggs, quartered and olives and capers. The anchovy toasts were like icing on the cake. A wonderful summer dinner.

L.G.

What's the difference between cutting a tomato crosswise into two thick slices and cutting it in half? Should the stem and blossom ends of the small red tomatoes be shaved off?

Gleaner

Great recipe. To make it a one dish meal we added 8 min boiled eggs, boiled potatoes and from the garden Armenian cucumber and French beans.

Cathy

We loved this salad - made as directed except I used anchovy paste instead of anchovies because that's what I had - so no anchovies on the salad. I think I would love some garlic-y croutons with it to soak up the tomato juice - September beauties. Delicious!

Matthew

Loved it

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