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!
Appetizer, Lunch, Salad
Calories per serving431kcal
8pickled anchovy fillets
8canned anchovy fillets in oil
a handfulblack olives
1tbspwhite wine vinegar
a handfulfresh parsleyshredded
Rinse the lettuce and shred it into pieces. Add the lettuce to a large mixing bowl.
Then add the cherry tomatoes, the shredded parsley and the black olives.
Drizzle with the olive oil and the vinegar. Season the salad with the dried herbs and a pinch of pepper and salt.
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.
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.