Tomato and Anchovy Salad

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.

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.

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