This anchovy salad with tomatoes and black olives is a great lunch treat for a hot summer day! You should try this combo, it is a fantastic flavor explosion!
Pickled and canned anchovy fillets in one and the same salad?
You should definitely try this combo!
The flavors are just amazing. This anchovy salad with tomatoes and black olives is also a great lunch treat for a hot summer day by the way.
Do you like anchovies?
Anchovies
Both pickled and salted anchovies, just one of them or none?
You have to like the flavor. It is not a straightforward food, I know lots of people who don’t like it at all. I wasn’t a fan of it either back when I was little.
Too salty for my taste.
However now I love it. Both the salted and pickled one. I could eat them straight out of a jar just like that. No problem at all.
Easy Anchovy Salad with Olives & Tomatoes
It is not the first time I prepare something combining these 2 anchovy varieties.
I made anchovy appetizer toasts before. In Spain they call it tostada matrimonio. It is like Spanish tomato bread (rub a ripe tomato on some grilled bread) and you put both salted and pickled anchovies on it.
Matrimonio means marriage and it points towards the flavor combination of the two different anchovies. A marriage made in heaven indeed, the Spanish are right!
Who would have thought that both anchovies would go so well together.
I love anchovy.
Anchovy Recipes
Another one of my most favorite anchovy dishes is a Sicilian classic: spaghetti in a buttery anchovy sauce with toasted breadcrumbs.
Or how about an anchovy dipping sauce with butter? It is a mediterranean dip for raw vegetables by the name of bagna cauda, check it out as well!
Worth a try!
Enjoy!
Easy Anchovy Salad with Olives & Tomatoes Recipe
- 8 pickled anchovy fillets
- 8 canned anchovy fillets in oil
- 3 handfuls romaine lettuce
- a handful black olives
- 14 cherry tomatoes chopped
- ¼ tsp dried herbs
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- a handful fresh parsley shredded
- pepper
- salt
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Rinse the lettuce and shred it into pieces. Add the lettuce to a large mixing bowl.
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Then add the cherry tomatoes, the shredded parsley and the black olives.
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Drizzle with the olive oil and the vinegar. Season the salad with the dried herbs and a pinch of pepper and salt.
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Stir the salad well. Then check the seasoning and add extra pepper, salt, olive oil or vinegar to taste if necessary. Add the pickled and canned anchovies as well.
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Give the salad another good stir and then place it in the fridge for 5 more minutes to chill. Divide the salad evenly over plates and finish with a last drizzle of olive oil and a sprinkle of pepper and salt. Serve immediately with some toasted bread.
This is a real keeper, June!!