Pickled anchovies can be polarising; classic Cantabrian-style salted anchovy fillets would also work well here.
4yellow oxheart tomatoes, thickly sliced1fennel bulb, shaved, fronds reserved16pickled white anchovies (see note)2 tbsp eachcoarsely chopped flat-leaf parsley, basil and dillChampagne vinegar dressing2 tbspChampagne vinegar1garlic clove, grated on a microplaneFinelygrated rind and juice of 1 lemon2 tbsp eachextra-virgin olive oil and sunflower oil, plus extra to serveTo serve:crusty white bread
For Champagne vinegar dressing, whisk ingredients in a bowl, season to taste, and set aside.
Arrange tomatoes on a platter, then top with fennel and anchovies, scatter herbs and reserved fennel fronds over, drizzle with Champagne vinegar dressing and serve with crusty bread.
Note Pickled white anchovies are available from
David Jones food halls and select delicatessens.