Here is an easy-going recipe for a tomato and anchovy salad with basil, olives, red onions and avocado. It’s a great side dish to share with friends and family for a picnic or barbecue.

close up photo of a simple tomato salad with anchovies on a white platter

Why We Love This Recipe For Tomato and Anchovy Salad

A platter of garden-fresh summer tomatoes, sliced and topped with basil, red onion, olive oil and anchovies, was one of the go-to recipes in my family when I was growing up. (Maybe that’s why I think all anchovies in salad are a great idea!) This salad only requires a handful of ingredients, and is so refreshing on a hot summer day. It’s the ultimate throw-together quick side dish if you’re going to a summer cookout.

I of course also have to give a shout out to one of my other favorite sliced tomato salads: Tomato Salad with Thai Basil Vinaigrette which is just as simple and speedy and another great way to use juicy heirloom tomatoes.

Recipe Highlights

  • It only takes 10 minutes to make!
  • Avocados add a creamy element, where a lot of folks would expect to have mozzarella.
  • Anchovies are a salty, briny and pungent counterpoint to the tart and sweet ripe tomatoes and the bright acid of red wine vinegar. This salad is a flavor explosion!
a table scape with rose, a platter of tomato salad and a blue and white cloth

Key Ingredients For This Anchovy Tomato Salad

  • Heirloom Tomatoes: I used Heirloom tomatoes here. Most tomatoes will work, but juicy and ripe is best. Avoid using plum tomatoes or roma tomatoes as they are a bit too dry.
  • Anchovies: I use anchovies packed in oil. If you have anchovies packed in salt, rinse them before using. Check out Monterey Bay Aquarium’s Seafood Watch recommendations to learn about anchovies and sustainability.
  • Avocado: Use a ripe avocado, but not too ripe as you want to get slices that are firm enough to hold their shape.
  • Red Onion
  • Fresh Basil Leaves: if you don’t have fresh basil use a sprinkle of dried oregano instead.
  • Extra-virgin olive oil: Use a high-quality olive oil.
  • Red Wine Vinegar
  • Kosher Salt & Black Ground Pepper
  • Olives: I like kalamata olives in this recipe. But oil-cured, cerignola, alphonso or even just salad olives or ripe black olives would all be delicious.

How to Make

Core and slice the tomatoes, then arrange them on a large serving platter. Top them with anchovies, avocado, basil and onion. Drizzle the summer tomato salad with olive oil and vinegar, then sprinkle with salt and pepper. Garnish with olives and serve.

a black plate with tomato salad on it

FAQs and Expert Tips

How do I store this Tomato Anchovy Salad salad?

This salad is best eaten day-of, but if you need to store leftovers, place them in an airtight container in the fridge for up 2 days.

What are other variations I can try?

There are so many! You could add fresh mozzarella and sliced cucumbers, you could swap out the red wine vinegar for balsamic, leave out the anchovies, or add cherry tomatoes. It’s a great recipe to experiment with.

What should I serve with this salad?

I love serving this salad alongside Grilled Corn with Chipotle Lime Butter and my Garlic Herb Grilled Chicken. You could also pair it with another summer cookout salad like this Simple Corn Succotash.

a gray farm table with a platter of tomato salad on it from overhead

More Easy Summer Recipes You’ll Love

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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a gray farm table with a platter of tomato salad on it from overhead

Tomato and Anchovy Salad


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5 from 7 reviews

Description

Here is an easy-going recipe for a tomato and anchovy salad with basil, olives, red onions and avocado. It’s a great side dish to share with friends and family for a picnic or barbecue.


Ingredients

Units Scale
  • 3 pounds heirloom tomatoes
  • 8 whole anchovies, optional
  • 1 sliced avocado
  • 1/2 cup torn basil leaves
  • 1/4 cup minced red onion
  • 2 tablespoons best quality extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • pinch each kosher salt and pepper
  • 12 olives, pitted if desired

Instructions

  1. Core and slice tomatoes and arrange on a large platter. Top with anchovies, avocado, basil and onion. Drizzle with olive oil and vinegar. Sprinkle with salt and pepper. Garnish with olives and serve.

Notes

Storing Instructions: This salad is best eaten day-of, but if you need to store leftovers, place them in an airtight container in the fridge for up 2 days.

  • Prep Time: 10 minutes
  • Category: side salad
  • Method: No Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 107 cals
  • Fat: 7g
  • Saturated Fat: 1g
  • Carbohydrates: 6g
  • Fiber: 4g
  • Protein: 4g