Tomato Anchovy Salad Food

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TOMATO SALAD WITH ANCHOVY TOASTS



Tomato Salad With Anchovy Toasts image

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

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

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 AND ANCHOVY SALAD



Tomato and Anchovy Salad image

Provided by Posh Journal

Time 15m

Number Of Ingredients 7

3 cups plum tomatoes (cut into wedges and slices)
1/4 cup olive oil
1 tablespoon chopped garlic
2 teaspoons balsamic vinegar
12 small white anchovy fillets
6 leaves small basil
1/4 cup fresh sliced green beans

Steps:

  • In a small bowl, whisk olive oil, chopped garlic and vinegar
  • Toss the tomatoes, basil leaves, green beans and anchovy fillets
  • Add all components to a salad bowl. Serve and enjoy.

TOMATOES WITH BASIL AND ANCHOVIES



Tomatoes With Basil and Anchovies image

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

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)

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

GREEK SALAD WITH ANCHOVIES FOR TWO



Greek Salad With Anchovies for Two image

Modified from EatingWell, March/April 2010. The fresh, tangy elements of a Greek salad-tomato, cucumber, feta, olives and lemony vinaigrette-pair well with rich-tasting anchovies. Serve with: Warm pita bread and a cold beer.

Provided by KerfuffleUponWincle

Categories     Salad Dressings

Time 17m

Yield 2 serving(s)

Number Of Ingredients 15

3 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon minced garlic
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/4 teaspoon fresh ground pepper
4 romaine lettuce leaves (torn or cut into small pieces)
1 large tomatoes (cut into large chunks, two small Kumatos preferred)
1/2 large English cucumber (cut into small chunks)
2/3 cup canned chick-peas (rinsed)
3 tablespoons crumbled feta cheese
2 tablespoons thinly sliced sweet onions
2 tablespoons sliced pitted kalamata olives
4 ounces canned anchovies (packed in olive oil or water, drained and blotted dry on paper towel)
pita bread (optional)

Steps:

  • Whisk lemon juice, oil, garlic, oregano, salt and pepper in a medium bowl until well combined.
  • Add lettuce, tomatoes, cucumber, chickpeas, feta, onion and olives; gently toss to combine.
  • Divide the salad between 2 plates and top with anchovies.
  • Can be eaten with warm pita breads, if desired.

TOMATO AND BREAD SALAD WITH GARLIC-ANCHOVY DRESSING



Tomato and Bread Salad With Garlic-Anchovy Dressing image

Make this ONLY if you have access to GOOD, summertime tomatoes. It's just not the same with those blah, pale, pseudo-tomatoes. This is wonderful for a summer supper!

Provided by KathyP53

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

4 -5 large vine-ripened tomatoes (about 1 1/2 lbs)
1/2 teaspoon salt
3 tablespoons extra virgin olive oil
1 1/2 tablespoons red wine vinegar
2 garlic cloves, minced
1/3 cup chopped fresh basil
3 anchovy fillets, rinsed and mashed
fresh ground black pepper
2 slices bread, toasted and cut into 3/4-inch cubes (chewy, country-style, 3/4-inch thick)
freshly grated parmesan cheese

Steps:

  • Core and halve tomatoes, then cut each half into 4-5 wedges. Toss wedges with salt in a large bowl; let rest until small pool of liquid accumulates, 15-20 minutes.
  • Meanwhile, whisk oil, vinegar, garlic, basil, anchovies, and pepper to taste in small bowl. Pour mixture over tomatoes and accumulated liquid; toss to coat. Set aside to blend flavors, about 5 minutes.
  • Add bread cubes; toss to combine. Adjust seasonings. Sprinkle with some freshly grated Parmesan cheese and serve immediately.

Nutrition Facts : Calories 110, Fat 7.5, SaturatedFat 1.1, Cholesterol 1.7, Sodium 330.4, Carbohydrate 9.4, Fiber 1.8, Sugar 3.6, Protein 2.4

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