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
- 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