Tomato Salad With Anchovy Toasts

• 1 large shallot, finely diced
• 2 small garlic cloves, minced
• 2 tablespoons red wine vinegar
• Pinch of salt
• Pinch of ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 small garlic clove
• Salt
• 3 or 4 anchovy fillets, rinsed
• 2 tablespoons olive oil
• 12 baguette slices, toasted
• 3 pounds ripe summer tomatoes of different colors and shapes, sliced
• Salt
• Ground black pepper
• Handful of black olives, nicoise or other
• Basil leaves for garnish

1. Make the vinaigrette: Put the shallot and garlic in a small bowl.
2. Add red wine vinegar, a pinch of salt and a pinch of pepper and macerate 5 minutes.
3. Whisk in the olive oil and set aside.
4. Make the anchovy toasts: Pound garlic to a paste with a little salt, then mash anchovy fillets into the paste.
5. Stir in olive oil.
6. Paint toasts lightly with anchovy mixture and set aside.
7. Arrange tomatoes on a platter or in a low wide bowl.
8. Season tomatoes with salt and pepper.
9. Scatter olives over tomatoes.
10. Whisk vinaigrette and spoon evenly over tomatoes.
11. Garnish with basil leaves and anchovy toast.

shallot, garlic, red wine vinegar, salt, ground black pepper, extravirgin olive oil, garlic, salt, anchovy, olive oil, baguette, tomatoes, salt, ground black pepper, handful of black olives, basil

Taken from cooking.nytimes.com/recipes/1017586 (may not work)