COOK: Vito’s Tomato Salad

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Vito's tomato salad @d_rosengarten #eeedailypic @lindsaymorrisphoto #d_rosengarten

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Our social media went into overdrive on Wednesday when writer Natalia de Cuba Romero and photographer Lindsay Morris went on location in Amagansett with chef/writer/TV personality David Rosengarten for a shoot. They were there to research and, ahem, eat as they interviewed and photographed David for an upcoming article for our regular column “In the Kitchen With,” which will run in the winter issue. OK, so this won’t be seasonal when the magazine comes out, but this dish, which everyone oohed and aahed over because it was so colorful, will remind us of days of tomatoes past.

David named this salad after one of his favorite chefs and uses Nettuno anchovies imported by Gustiamo. The anchovies, while salty, really taste of the sea. “Like getting tumbled in the waves and having water go up your nose,” he says. You can use whichever anchovies you have on hand.

The salad is all about chopping and layering. You actually build it, and when you think you’ve added too many chopped red onions, add some more.

Vito’s Tomato Salad
Large beefsteak tomatoes, sliced
Hardboiled eggs, sliced
Chopped red onion
Chopped garlic
Chopped jarred roasted red peppers
Chopped scallions
Chopped anchovies
Chopped parsley

Combine, garlic, peppers, scallions and anchovies in a bowl. Add just enough olive oil to hold it all together. Here’s where you get to decide if you want to add a splash of red wine vinegar. Then start building. Lay tomatoes out on a platter in a single layer. Cover each slice with a circle of red onion. Fill each circle with a slice of egg. Top with anchovy mixture. Sprinkle on more onion. Or more garlic. And parsley. The anchovies should provide enough salt, but if you like it saltier, sprinkle on some salt, preferably sea salt. Let everyone help themselves.