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; carbohydrates 6.2g; dietary fiber 2g; sugars 4g; fat 7.9g; saturated fat 1.2g; cholesterol 5.1mg; vitamin a iu 1506.3IU; vitamin c 23.9mg; folate 29.5mcg; calcium 35.7mg; iron 0.8mg; magnesium 23.5mg; potassium 407.4mg; sodium 389.4mg; thiamin 0.1mg.

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