Heirloom tomato salad with goats cheese, anchovy croutons
1. Make anchovy croutons
Make a paste with the anchovys. Finely slice the sourdough, spread the anchovy paste on the sourdough then dry out in the oven for 10 -12 minutes until crispy.
2. Marinade tomatoes
Place the heirloom tomatoes and watermelon in a bowl and drizzle with Alfa One Extra Virgin Olive Oil, the season lightly with sea salt, leave to steep for 15 minutes or so.
3. Assemble salad
Break down the basil and parsley leaves and add to the tomato and then lay out in a bowl. Crumble the fresh goats cheese over the top then add the anchovy crisps. Add a few extra basil leaves on top, dress with a touch more Alfa One Extra Virgin Olive Oil then serve.
Josh Emett’s recipe for a great tasting vibrant summer salad.