Tomato and Bread Salad with Garlic-Anchovy Dressing

Name: Tomato and Bread Salad with Garlic-Anchovy Dressing
Yield: Serves 6
Ingredients: 4 - 5 , large vine-ripened tomatoes (about 1 1/2 pounds); 1/2 teaspoon, table salt; 3 tablespoons, extra-virgin olive oil; 1 1/2 tablespoons, red wine vinegar; 2 small cloves, garlic, minced or put through garlic press; 1/3 cup, chopped fresh basil; 3 , anchovy fillets, rinsed and mashed (about 1 tablespoon); , Ground black pepper; 4 slices, chewy country-style bread (3/4-inch-thick), toasted or grilled until lightly browned, then cut into 3/4-inch cubes

Side Dishes
Vegetables
Salads

Appears in Cook's Illustrated July/August 1998

To create a nicely balanced acidic base for the dressings in these salads, salt the cut tomatoes and let them sit for 15 to 20 minutes to extract some juice.

SERVES 6

TIME 40 minutes

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