This anchovy and tomato salad recipe has very few ingredients but absolutely sings with flavor when it's made with cherry tomatoes picked at their ripest. For the prettiest salad, use a combination of orange, yellow and red tomatoes.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2013


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • Whisk chives, anchovies, oil, vinegar, mustard, pepper and salt in a large bowl until well combined. Gently stir in tomatoes.


Nutrition Facts

106 calories; protein 3.3g 7% DV; carbohydrates 6.2g 2% DV; dietary fiber 2g 8% DV; sugars 4g; fat 7.9g 12% DV; saturated fat 1.2g 6% DV; cholesterol 5.1mg 2% DV; vitamin a iu 1506.3IU 30% DV; vitamin c 23.9mg 40% DV; folate 29.5mcg 7% DV; calcium 35.7mg 4% DV; iron 0.8mg 5% DV; magnesium 23.5mg 8% DV; potassium 407.4mg 11% DV; sodium 389.4mg 16% DV; thiamin 0.1mg 6% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Anchovies...who knew? Made this for an anchovy lover. I was hesitant but was pleasantly surprised how good it tasted. Just be sure to use room temperature tomatoes. Pros: Easy Read More
Rating: 5 stars
Fast easy & bursting with tomato flavor! I have made this a dozen times since last summer. Don't let the anchovies put you off they add subtle background savoriness. Today I am adding some fresh grilled corn but I have also used black eyed peas just double the dressing. I have taken this to parties and there is never any leftovers. Pros: Easy & tasty...cold or room temperature Cons: Never any left over Read More
Rating: 5 stars
This is a recipe I make over & over every summer! I know the anchovies may sound a little strange but their salty briny flavor with the sweet tomatoes is delicious & all about the best of summer! Read More