Tomatoes Nicoise

Name: Tomatoes Nicoise
Ingredients: 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 nicoise 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

11 ingredients

10 steps

Ingredients

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 nicoise 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

Directions

1

Make the vinaigrette: Put the shallot in a small bowl.
2

Add garlic, salt and pepper and cover with red wine vinegar.
3

Macerate 10 minutes, then whisk in olive oil, chopped anchovy and chopped olives.
4

Cut each tomato crosswise into 2 thick slices.
5

Place slices on a platter in one layer and season with salt and pepper.
6

Season cherry tomatoes with salt and dress with vinaigrette.
7

Spoon cherry tomatoes and vinaigrette evenly over tomato slices.
8

Top each tomato slice with half an anchovy filet, then sprinkle with capers.
9

Garnish with basil leaves and whole olives.
10

Serve at cool room temperature.