Tomato Anchovy Salad Recipes

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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



Tomato Salad With Anchovy Toasts image

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

1 large shallot, finely diced
2 small garlic cloves, minced
2 tablespoons red wine vinegar
Pinch of salt
Pinch of ground black pepper
1/4 cup extra-virgin olive oil
1 small garlic clove
Salt
3 or 4 anchovy fillets, rinsed
2 tablespoons olive oil
12 baguette slices, toasted
3 pounds ripe summer tomatoes of different colors and shapes, sliced
Salt
Ground black pepper
Handful of black olives, niçoise or other
Basil leaves for garnish

TOMATOES WITH BASIL AND ANCHOVIES

A great tomato salad starts with great tomatoes. Buy ripe tomatoes in season from the market or farm stand, or, even better, pick them straight from the garden. The anchovies (they are rinsed briefly to tame them) are an important feature, the perfect counterpoint to the tomatoes' sweetness. Add a large handful of aromatic basil leaves just before serving.

Provided by David Tanis

Categories     dinner, easy, lunch, quick, salads and dressings, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10



Tomatoes With Basil and Anchovies image

Steps:

  • Make the vinaigrette: Put garlic, shallot and vinegar in a small bowl. Whisk in 3 tablespoons olive oil. Season with salt and pepper.
  • Put anchovies in a small bowl and cover with milk. Leave for 5 minutes, then carefully rinse with water and blot with paper towels. (Alternatively, skip the milk and simply rinse anchovies with water and blot.) Transfer to a small plate and drizzle with 1 tablespoon olive oil.
  • About 5 or 10 minutes before serving, place tomatoes in a large, deep platter or low-sided serving bowl. Season generously with salt and pepper, then add vinaigrette and toss gently to coat.
  • Just before serving, add the basil leaves and toss gently. Garnish with anchovy fillets and a sprinkling of crushed red pepper, if desired.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 612 milligrams, Sugar 7 grams

2 small garlic cloves, minced
1 small shallot, diced
2 tablespoons red wine vinegar or sherry vinegar
4 tablespoons extra-virgin olive oil
Salt and pepper
12 anchovy fillets
1/2 cup milk (optional)
3 pounds ripe tomatoes, any size, cut in wedges, slices or halves
1 1/2 cups basil leaves, not too big, washed and dried
Pinch of crushed red pepper (optional)

TOMATO-ANCHOVY SALAD

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 7



Tomato-Anchovy Salad image

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.

3 tablespoons extra-virgin olive oil
8 anchovy fillets
1 clove garlic, minced
1 teaspoon finely chopped fresh rosemary leaves
2 pounds assorted heirloom tomatoes, sliced or chopped
Freshly ground pepper
Ricotta Crostini, for serving (optional)

SUMMER SALAD WITH ANCHOVY DRESSING

A filling main-meal salad bursting with fresh veg - just leave out the anchovies for a veggie version

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 25m

Number Of Ingredients 9



Summer salad with anchovy dressing image

Steps:

  • Bring a large pan of water to the boil. Cook the beans for 4 mins, so they still have a slight crunch, then scoop out with a slotted spoon into a colander and cool quickly with cold water. Tip the potatoes into the pan, add the eggs and simmer everything for 8 mins. Lift out the eggs, then leave to cool while the potatoes cook for 2 more mins until tender. Drain the potatoes.
  • For the dressing, mash the anchovies with the side of a knife, then mix with the vinegar and olive oil in a large bowl. Stir in the beans, potatoes, olives and tomatoes. Peel and halve the eggs. Put the leaves into a large serving bowl, add the potato mix and eggs, then serve.

Nutrition Facts : Calories 256 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.54 milligram of sodium

140g green beans
300g new potatoes , sliced
4 eggs
handful pitted black olives
225g cherry tomato , halved
2 Baby Gem lettuces , leaves separated
2 anchovies
1 tbsp red wine vinegar
3 tbsp olive oil

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