Tomato and White Bean Salad with Capers

INGREDIENTS

• 1 anchovy fillet packed in oil, drained, finely chopped
• 1 garlic clove, grated
• 3 olive oil
• 3 red wine vinegar
• 2 drained capers, chopped
• Kosher salt, freshly ground pepper
• 1 vine-ripened or plum tomatoes, cut into 1-inch wedges
• 2 15-ounce cans cannellini beans, rinsed
• 1/2 small onion, thinly sliced
• 1/4 (packed) flat-leaf parsley leaves