Tomato Salad Sandwich by David Tanis

August 30, 2018

This tomato salad sandwich is heaven. I ate this alone, standing up in my kitchen and it was the best part of the whole week.

Don’t be afraid of the anchovy and/or capers. They aren’t overpowering by any stretch and they add a salty kick that rounds out the flavor perfectly. Also, if you can contain yourself, don’t ignore the instructions to let it stand for an hour before eating. The sogginess is everything. If you aren’t doing bread, I highly recommend it as a salad.


1 pound ripe tomatoes, preferably assorted colors and sizes

salt and pepper

2 garlic cloves, finely minced

2 anchovy fillets, rinsed and roughly chopped

1 teaspoon small capers, rinsed

3 tablespoons extra virgin olive oil

2 teaspoons red wine vinegar

Pinch of crushed red pepper

12 basil leaves

a few tender flat-leaf parsley leaves

4 French rolls or 1 long baguette


Cut larger tomatoes into thick slices or wedges and smaller ones into halves, and put in a salad bowl. Season with salt and black pepper.

Add the garlic, anchovies, capers, olive oil, vinegar, crushed red pepper, and half the basil leaves, torn or chopped. Gently toss with the tomatoes and leave for 5 to 10 minutes.

Split the rolls or baguette lengthwise. Spoon the tomato salad, with its juices, onto the bottoms of the rolls or the bottom half of the baguette. Lay the remaining basil leaves and the parsley leaves over the tomatoes. Replace the top(s) and press lightly. If using a baguette, cut it into 4 pieces.

Cover the sandwich with a clean dishtowel and leave for an hour or so before serving.

Makes 4 servings.

from David Tanis Market Cooking: Recipes and Revelations Ingredient by Ingredient 

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