Ingredients:
1 cup olive oil plus 2 tablespoons, divided
5 cloves garlic, minced
1 teaspoon paprika, preferably smoked
1 cup breadcrumbs
3 tablespoons sherry or red wine vinegar
1 teaspoon freshly ground pepper
½ teaspoon sweetener
¼ teaspoon sea salt
1 basket cherry tomatoes, cut in half
1/2 cup chopped parsley
1/4 cup capers
6 anchovies, chopped plus more whole filets for garnish(optional)
Directions:
1. Heat oil in a skillet over medium heat. Add garlic and paprika and cook, stirring, until the garlic is fragrant and sizzling, not brown, about 20 seconds. Transfer to a large bowl to cool.
2. Heat the remaining 2 tablespoons oil in the pan over medium heat. Add the breadcrumbs, and cook, stirring, until crispy and golden brown, about 5 minutes. Transfer the crumbs to a plate.
3. Whisk vinegar, sweetener, and salt into the paprika oil. Add the tomatoes, parsley, and capers and chopped anchovies (if using), gently stir to combine.
4. Transfer tomato salad to a platter and top with the fried breadcrumbs. Garnish with anchovies, if desired.
Makes 6 servings