Salted anchovies and heritage tomato salad
- August 2016
- Serves 4
- Hands-on time 10 min
José Pizarro’s sweet, yet salty salad is a great introduction to a meal or a complementary side dish – it’s simple but stunning.
- 6.5g (1g saturated)
- 3.7g (3.6g sugars)
- 500g mixed heirloom tomatoes, cut into wedges
- 1 garlic clove, finely chopped
- 2 tsp moscatel vinegar or sherry vinegar
- Extra-virgin olive oil to drizzle
- 12 salted anchovies, rinsed
- Combine the tomatoes with the garlic, vinegar and plenty of oil in a bowl. Season with sea salt and black pepper. Serve on a platter topped with the anchovies.
As the ingredients here are so simple, it’s worth buying quality – find salted anchovies in delis rather than buying supermarket ones. This would be great served with summery roast chicken or barbecued lamb.
You can find moscatel vinegar in good delis – it’s sweeter and more delicate than sherry vinegar, but the latter will work fine too. Heritage tomatoes are often older, non-commercial varieties. As well as looking stunning, they have different flavours, making for an interesting salad. Find them in large supermarkets, farm shops and grocers.
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