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Anchovy & Cherry Tomato Salad
2 Reviews
From: EatingWell Magazine May/June 2013
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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1/2 cup chopped fresh chives
- 6 anchovy fillets, finely chopped
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon whole-grain mustard
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 2 pints cherry tomatoes, halved
Preparation
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Active
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Ready In
- Whisk chives, anchovies, oil, vinegar, mustard, pepper and salt in a large bowl until well combined. Gently stir in tomatoes.
- Serving size: about 3/4 cup
- Per serving: 106 calories; 8 g fat(1 g sat); 2 g fiber; 6 g carbohydrates; 3 g protein; 29 mcg folate; 5 mg cholesterol; 4 g sugars; 0 g added sugars; 1506 IU vitamin A; 24 mg vitamin C; 36 mg calcium; 1 mg iron; 389 mg sodium; 407 mg potassium
- Nutrition Bonus: Vitamin C (40% daily value), Vitamin A (30% dv)
- Carbohydrate Servings: 1/2
- Exchanges: 1 vegetable, 1 1/2 fat
Reviews 2
April 16, 2015
By: LCMo
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
June 07, 2014
By: EatingWell User
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
