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Anchovy & Cherry Tomato Salad

May/June 2013

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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.


Anchovy & Cherry Tomato Salad

Makes: 4 servings

Serving Size: about 3/4 cup each

Active Time:

Total Time:

Ingredients

  • 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

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

Nutrition

Per serving: 106 calories; 8 g fat (1 g sat, 6 g mono); 5 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 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


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Recipe Categories

Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Main Ingredient
Fish
Preparation/ Technique
No-cook
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Type of Dish
Side dish, vegetable
Publication
May/June 2013
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