Tomato-Watermelon Salad With Anchovy Bread Crumbs

Preparation

1. Step 1

   Add cut tomatoes to a medium bowl. Stir in ¼ teaspoon red-pepper flakes and a pinch of salt. Let marinate for 15 minutes to draw out the juices.

2. Step 2

   Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium. Stir in garlic, remaining ¼ teaspoon red-pepper flakes, chopped anchovies and a small pinch of salt. Let the anchovies bubble and melt into the oil, about 2 minutes.

3. Step 3

   Stir in the bread crumbs until evenly coated in the anchovy mixture. Toast, stirring until the crumbs are golden brown (careful, you don’t want the garlic to burn), about 2 to 3 minutes. Pour crumbs into a bowl, tossing to cool them. Taste and season with salt if needed.

4. Step 4

   In a small bowl, whisk ½ teaspoon salt into the sherry vinegar. Whisk in remaining 3 tablespoons olive oil until the vinaigrette emulsifies. Taste for and add more salt or vinegar if needed.

5. Step 5

   Add the watermelon, olives and red onion to tomatoes. Toss with some of the vinaigrette, adding more gradually as needed. The vinaigrette should coat the salad well but not overwhelm it. Spoon the salad onto a platter. Scatter basil and mint on top. Sprinkle with anchovy bread crumbs at the last minute so that they remain crisp, and top with crumbled feta or goat cheese if you like.