Got Canned Anchovies? Make this Spanish Tomato and Anchovy Salad

This Spanish tomato and anchovy salad, known as “tomates aliñados con anchoas,” is what the Mediterranean diet is all about. It’s filled with flavors, super easy to make, and done in just 10 minutes. Serve it as a starter, an appetizer, or even as a light main course. Either way, it promises to fill you with so much goodness.

To make this recipe, I used tomatoes on the vine. However, you can use any type of tomatoes you like. Just make sure to slice them all to the same thickness. As it gives the salad a beautiful presentation. As for the anchovies, I used a tin of anchovies in olive oil. But any type of canned anchovies will work.

To make the dressing, I used a mortar & pestle. If you don’t have one, you can also use a food processor, hand blender, or even a Nutribullet. Just make sure to use a great olive oil, as it’s what makes all the difference in this recipe.

TIPS & TRICKS to Make this Recipe: You can serve this salad at room temperature or even chilled. It will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make this Spanish Tomato and Anchovy Salad

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Spanish Tomato and Anchovy Salad | Tomates Aliñados con Anchoas

Course Appetizer, Main Course, Salad, Side Dish

Cuisine Spanish

Prep Time 10 minutes

Servings 4

Calories 182 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 cloves garlic (roughly chopped)
• 2 tbsp chopped parsley 5 grams
• 3 tbsp extra virgin olive oil 45 ml
• 1 tbsp white wine vinegar 15 ml
• 3 tomatoes
• 1 can anchovies in olive oil 3 oz / 80 grams
• handful green pitted olives
• dash dried oregano
• salt & pepper

Instructions

1. Add the chopped garlic into a mortar, along with the chopped parsley and a pinch of salt, using a pestle, pound down on the ingredients until well mashed, then add in the olive oil and vinegar, and mix together until well mixed

2. Cut the tomatoes into slices that are a 1/4 inch (0.635 cm) thick

3. Add the slices of tomato into a serving dish, all in a flat layer and stacked around each other, season with salt & pepper, and then pour the dressing over the tomatoes, making sure to evenly spread it around

4. Drain the can of anchovies, and gently add one anchovy over each slice of tomato, then add in the olives, making sure to evenly spread them around, and top off with a dash of dried oregano, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Spanish Tomato and Anchovy Salad | Tomates Aliñados con Anchoas

Amount Per Serving

Calories 182 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 18mg6%

Sodium 806mg35%

Potassium 363mg10%

Carbohydrates 5g2%

Fiber 2g8%

Sugar 3g3%

Protein 7g14%

Vitamin A 1009IU20%

Vitamin C 16mg19%

Calcium 74mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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