Juicy Tomatoes With Italian Chile Crisp

By Andy Baraghani

Celebrate summer with this simply delicious recipe where tomato is the star by Andy Baraghani. Here's what Andy has to say about the recipe: "The truth is, most tomato salads don’t need a recipe. Vinegar, olive oil, plenty of crunchy salt, and call it a day. If you have some herbs on hand, throw those in. What would a tomato salad look like if it deserved a recipe? Something like this. Very savory. Topped with garlic-chile crisp and dressed with its delicious oil. Anchovies and fennel seeds heighten the tomato’s flavor while bringing even more savory undertones. It’s spicy, with the chile flakes. This isn’t a simple caprese that you whipped up on a summer afternoon. It’s still simple but steals the show."


  • Serves 4
  • 1⁄3 cup extra-virgin olive oil
  • 5 garlic cloves, thinly sliced
  • 4 oil-packed anchovies, drained
  • 2 teaspoons fennel seeds, crushed or finely chopped
  • 1 teaspoon red pepper flakes
  • 2 pounds heirloom tomatoes (any size will do), some sliced and some cut into wedges, or small tomatoes (such as Sungold and/or cherry), some halved and some left whole
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 1 cup basil leaves
  • Flaky sea salt


  1. In a small skillet over medium heat, combine the olive oil, garlic, and anchovies.
  2. Cook, stirring often, until the garlic is barely golden and crisp and the anchovies have melted away, 3 to 5 minutes.
  3. Turn off the heat and stir in the fennel seeds and red pepper flakes.
  4. Place the tomatoes on a large platter and splash with the vinegar.
  5. Spoon the chile crisp over and scatter the basil on top.
  6. Finish with plenty of salt and serve.


The chile crisp can be made up to 1 week ahead and stored, covered, in the fridge.

Olive Oil
Wonder Valley Olive Oil elevates any meal through its bright, herbaceous, peppery flavor and delivers a delicious dose of polyphenols, the powerful antioxidant associated with longevity of life. Our 2022 harvest oil is a blend of Arbequina, Favalosa and Tuscan olives hand-picked from the groves in Lake County, CA and pressed within hours of harvest by a master miller.

Meet Andy Baraghani

A child of Iranian immigrants and raised in the San Francisco Bay Area, Andy Baraghani had an interest in food from a young age, which evolved into a deep obsession. At 15, he joined the kitchen at legendary Chez Panisse in Berkeley, California, and then acclaimed New York restaurant Estela. After spending years in professional kitchens, Andy pivoted to become a food writer and test kitchen cook at outlets like Saveur and Tasting Table, before joining Bon Appétit as a longtime senior editor and viral video host (notably of Bon Appetit’s Andy Explores series that has millions of views). During his six years at Bon Appetit, Andy developed hundreds of recipes – sometimes traveling for weeks to research a story – and helped launch several brand verticals to bring millions of readers to the magazine. Through all of these deep culinary experiences, coupled with his eye for design, Andy developed his unique style of simple, deeply flavorful, and oftentimes unexpected, recipes.