Food & Cooking Recipes Salad Recipes Tomato-Anchovy Salad 3.0 (13) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 10 mins Servings: 6 Ingredients 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) Directions 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. Print