Anchovy Tomato Salad

Name: Anchovy Tomato Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 oz oil-packed anchovy fillets, drained; 2 cups ripe tomatoes, chopped; 1 cup English cucumber, sliced; 1/2 cup red onion, thinly sliced; 1/4 cup pitted Kalamata olives, halved; 2 tsp capers, drained; 3 tbsp extra virgin olive oil; 2 tbsp fresh lemon juice; 1/2 tsp dried oregano

Crisp cucumbers, ripe tomatoes, salty olives, and savory cured anchovies tossed in an herb vinaigrette. This fresh salad offers a perfect balance of bold briny flavors and summer produce.

15 minEasyServes 4180 cal/serving

GreekSaladNo-CookPescatarianMediterraneanLow CarbKetoHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeLow-SugarPork-FreeAlcohol-FreeCorn-Free

Ingredients

2 oz oil-packed anchovy fillets, drained
2 cups ripe tomatoes, chopped
1 cup English cucumber, sliced
1/2 cup red onion, thinly sliced
1/4 cup pitted Kalamata olives, halved
2 tsp capers, drained
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1/2 tsp dried oregano

Instructions

1

In a large bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, and 1/2 tsp dried oregano until combined.
2

Add 2 cups chopped ripe tomatoes, 1 cup sliced English cucumber, 1/2 cup thinly sliced red onion, 1/4 cup halved pitted Kalamata olives, and 2 tsp drained capers to the bowl.
3

Toss the vegetables gently in the dressing until evenly coated.
4

Top the salad with 2 oz drained oil-packed anchovy fillets and serve immediately.

Questions

How long does Anchovy Tomato Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Anchovy Tomato Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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