This simple salad, topped with crunchy garlicky breadcrumbs, is the perfect vehicle to showcase a unique, colorful mix of tomatoes--any size, shape or color will be delicious. While sherry vinegar adds a special touch, red-wine vinegar works too. Source: EatingWell Magazine, July/August 2010

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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.

Tips

Make Ahead Tip: The fried breadcrumbs (Step 2) will keep, airtight, at room temperature for up to 1 day.

Tips: To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs.

Capers are dried and pickled small flower buds from a shrub native to the Mediterranean. Caperberries are the more mature fruit produced by the shrub. They are about the size of an olive, starchier than the smaller caper and usually sold with the stem still attached. Look for them in well-stocked supermarkets near olives and pickles or find them online at tienda.com.

Nutrition Facts

188 calories; 14.1 g total fat; 3 mg cholesterol; 402 mg sodium. 13.8 g carbohydrates; 3.5 g protein; Full Nutrition

Reviews (4)

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4 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/18/2012
Nice change up from traditional Italian Tomato Salads I had a bunch of Farmer's Market Heirlooms (big and small varieties) and this showcased them perfectly. Not a fan of meat or fish in a can I subbed it with about 1/4-1/3 C pitted Kalamata olives and 1/2 to 1 T Anchovie paste in the vinaigrette. Instead of whisking I mixed it in a mini food processor. I found you can cut the olive oil on the breadcrumbs in half. As long as it is hot it works just as well. Saves 120 calories on the overall recipe. Super yummy and even better the next day. Pros: Great for multiple tomato varieties better the second day Read More
Rating: 4 stars
10/30/2011
This was a really tasty salad! I couldn't find the caperberries so I just used capers and I thought it turned out great. Read More
Rating: 4 stars
10/30/2011
I am just now getting a bumper crop of Cherub size tomatoe from my garden. So I cut them in half and used in this salad. My family is not a fan of anchovies so I substituted tuna. This made a great summer entree - light yet filling. I ended the meal with slices of fresh melon strawberries and small wedges of cheese. Ole! Read More
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Rating: 4 stars
10/30/2011
This salad was so scrumptious that I have already made it three times to bring to potlucks! I added chopped cucumbers to the salad which made it fresher! Scrumptious salad and a total hit! Smoked paprika lends an added dimension of flavor not normally found in ordinary tomato salads. Read More