Fresh herbs, crushed olives, crunchy buttered breadcrumbs and a creamy lush piquant anchovy dressing elevate the traditional summer salad. Use ripe heirloom tomatoes for this lovely salad.
Remove the crusts from the bread and tear into large chunks. Place the bread in the bowl of a mini food processor and add the butter. Pulse several times until you have large, irregular bread crumbs. Transfer to a baking sheet and bake for 10 minutes. Stir the breadcrumbs and cook for an additional 10 minutes or until golden and very crispy. Set aside to cool. (
Arrange a wire rack over a rimmed baking sheet and set aside.
FOR THE TOMATOES:
Slice the tomatoes into 1/2" thick rounds and transfer to the wire rack. Sprinkle the tomatoes evenly with the salt and peppper and set aside for 10-15 minutes. The tomatoes will give up some of their juices and it will collect on the baking sheet for use in the dressing.
FOR THE HERBS:
Tear the parsley and dill into small bits and transfer them to a medium bowl. Add the chives.
Place the olives on a cutting board and use the flat side of a Chef's knife or Santoku and press firmly to crush the olives. Remove the pits and discard. Tear the olives into chunks and add them to the parsley mixture.
Zest the lemon and add it to the parsley mixture. Cut the lemon and squeeze out about 1 1/2 teaspoons of juice and add it to the herb mixture.
Transfer any juice that has collected from the tomatoes to the bowl of herbs and olives. Add the olive oil and toss gently to coat the ingredients. Set aside.
ASSEMBLE THE SALAD:
On a platter spoon a puddle of the anchovy dressing. Arrange the sliced tomatoes around the dressing. Tuck the prosciutto or serrano ham in between the tomatoes and drape ribbons of the thinly sliced, cured meat artfully around. Top the tomatoes with the herb and olive mixture. Finish with a handful or two of toasted breadcrumbs. Serve immediately.
Notes
Note: This salad won't keep and should be served as soon as its assembled.