From EatingWell: July/August 2010
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.
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.
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.
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!
This was a really tasty salad! I couldn't find the caperberries so I just used capers and I thought it turned out great.
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