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Anchovy Salad with Olives & Cherry Tomatoes
This anchovy salad with tomatoes and black olives is a great lunch treat for a hot summer day! You should try this combo, it’s a fantastic flavor explosion!
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 2 people
Calories per serving 431 kcal
Ingredients
- 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
Instructions
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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.
