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Under 30 Minutes

Tomato-Anchovy Salad

  • Prep:
  • Total Time:
  • Servings: 6


  • 3 tablespoons extra-virgin olive oil
  • 8 anchovy fillets
  • 1 clove garlic, minced
  • 1 teaspoon finely chopped fresh rosemary leaves
  • 2 pounds assorted heirloom tomatoes, sliced or chopped
  • Freshly ground pepper
  • Ricotta Crostini, for serving (optional)


  1. Heat oil, anchovies, garlic, and rosemary in a small skillet over medium-low heat, stirring occasionally, until anchovies break down, about 4 minutes. Place tomatoes in a bowl or on a platter; drizzle with anchovy mixture and season with pepper. Serve atop crostini or as a side dish.

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