Best 2 Tomato Anchovy Salad Recipes
In this comprehensive culinary guide, we present a delightful array of tomato anchovy salad recipes that burst with Mediterranean flavors. From classic Italian insalata di pomodoro e alici to vibrant Spanish ensalada de tomate con anchoas, these recipes offer a delightful fusion of salty, tangy, and refreshing flavors. Discover how to craft a simple yet elegant dish with fresh tomatoes, succulent anchovies, and a zesty dressing. Explore variations that incorporate briny capers, aromatic herbs, and creamy avocado for added depth. Whether you seek a quick and easy appetizer or a light and flavorful main course, our collection of tomato anchovy salad recipes has something to tantalize every palate.
Check out the recipes below so you can choose the best recipe for yourself!
TOMATO SALAD WITH ANCHOVY TOASTS
Tomato salads are the ultimate summertime food. Ripe and sweet, tomatoes need little more than a good vinaigrette dressing. This salad has a niçoise bent, with anchovy toast and black olives.
Provided by David Tanis
Categories lunch, quick, salads and dressings, appetizer, main course
Time 20m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the vinaigrette: Put the shallot and garlic in a small bowl. Add red wine vinegar, a pinch of salt and a pinch of pepper and macerate 5 minutes. Whisk in the olive oil and set aside.
- Make the anchovy toasts: Pound garlic to a paste with a little salt, then mash anchovy fillets into the paste. Stir in olive oil. Paint toasts lightly with anchovy mixture and set aside.
- Arrange tomatoes on a platter or in a low wide bowl. Season tomatoes with salt and pepper. Scatter olives over tomatoes. Whisk vinaigrette and spoon evenly over tomatoes. Garnish with basil leaves and anchovy toast.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 12 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 664 milligrams, Sugar 8 grams, TransFat 0 grams
TOMATO-ANCHOVY SALAD
Steps:
- Heat oil, anchovies, garlic, and rosemary in a small skillet over medium-low heat, stirring occasionally, until anchovies break down, about 4 minutes. Place tomatoes in a bowl or on a platter; drizzle with anchovy mixture and season with pepper. Serve atop crostini or as a side dish.
Tips:
- Choose ripe, flavorful tomatoes. This is essential for a great salad. Look for tomatoes that are deep red and have a slight give when you press them gently.
- Use good quality anchovies. This will make a big difference in the flavor of the salad. Look for anchovies that are packed in olive oil and have a firm texture.
- Don't skimp on the olive oil. Olive oil is essential for both the flavor and texture of the salad. Use a good quality extra virgin olive oil.
- Add some fresh herbs. Fresh herbs, such as basil, oregano, or thyme, will brighten up the flavor of the salad.
- Serve the salad immediately. This salad is best enjoyed fresh. If you need to make it ahead of time, store it in the refrigerator for up to 2 hours.
Conclusion:
This tomato anchovy salad is a delicious and easy appetizer or side dish. It's perfect for a summer picnic or potluck. The salty anchovies and tangy tomatoes are a perfect combination, and the fresh herbs add a nice touch of flavor. This salad is sure to be a hit with your friends and family.
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