Tomato and Anchovy Salad

Bring some festive hues to the table with our vibrant tomato and anchovy salad
Tomato and Anchovy Salad
ITP Images
Tomato and Anchovy Salad
December 09, 2018
Level Easy
Preparation Time 55 minutes
Serves 4-6


PHOTO BY Efraim Evidor
RECIPE BY Mary Kei Macfralane
FOOD STYLING BY Mary Kei Macfarlane

INGREDIENTS

1.5kg assorted tomatoes
1 jar of anchovies
6 slices spinneysFOOD Country Bread
1 tbsp spinneysFOOD Sea Salt
40g red onion, finely sliced
spinneysFOOD Pepper, to taste
150g pickled beetroot, cut into chunks
Cherry tomatoes on the vine, for garnishing
spinneysFOOD Fresh Basil, for garnishing
1 tbsp extra-virgin olive oil

METHOD

  • 1

    Cut all the tomatoes into halves and wedges, depending on their size. Place them in a bowl and set side

  • 2

    Take a wire-meshed sieve and line it with the anchovies. Keep the anchovy oil

  • 3

    Toast the slices of bread and break them up into bite-sized chunks

  • 4

    Place the sieve over a large bowl. Add the chopped tomatoes to the sieve. Sprinkle the salt over the tomatoes and leave to stand for 40 minutes

  • 5

    Once all the juices have collected in the bowl, add the bread and let it soak up the juices. Add all the tomatoes, anchovies, anchovy oil, sliced red onion. Season with salt and pepper to taste

  • 6

    Transfer the salad to a serving dish, add the beetroot, vine tomatoes, basil leaves and drizzle with olive oil

NOTES