Spanish Tomato, Olive and Anchovy Salad Recipe
A simple yet very bold salad that in Spain is often served as small tapas with a glass of wine or beer. Salty anchovies, juicy tomatoes and olives create a combination similar to French Niçoise salad, but in a more minimalist version. Perfect for hot days when you don’t want to turn on the oven.
This salad captures the essence of Spanish tapas: a few high-quality ingredients, bold flavors and minimal effort. The combination of sweet tomatoes, briny anchovies and olives creates a deeply savory dish that feels both rustic and elegant.
Chef's tips
Choose the ripest, most flavorful tomatoes you can find—this makes the biggest difference. Don’t overdo the salt; always taste first, because anchovies and olives can vary in saltiness. If possible, use a good extra virgin olive oil, as its flavor is central to the dish.
How to serve
Serve as part of a tapas spread with olives, cheese and cured meats, or as a light starter before grilled fish or seafood. It also works well as a quick summer dinner with plenty of bread and a simple green salad on the side.
Ingredients
- tomatoes large, ripe, cut into thick slices or wedges - 3 pieces
- anchovies in oil drained of excess oil - 8 fillets
- black olives pitted, halved - 40 g
- red onion cut into very thin slices - 0.5 pieces
- olive oil preferably good-quality extra virgin - 3 tablespoons
- red wine vinegar - 1 tablespoon
- flat-leaf parsley finely chopped - 2 tablespoons
- salt use very sparingly, anchovies and olives are salty
- black pepper freshly ground, to taste
Preparation
- Wash and dry the tomatoes, then cut them into thick slices or larger wedges. Arrange them in a single layer on a flat plate or serving platter.
- Peel the red onion and slice it very thinly. Scatter it evenly over the tomatoes.
- Add the halved olives, distributing them between the pieces of tomato.
- Arrange the anchovy fillets on top of the salad, gently twisting them or forming small “ruffles” so they look appetizing.
- In a small bowl, whisk together the olive oil, vinegar, a pinch of pepper and a very small pinch of salt. Mix with a fork until the dressing comes together lightly.
- Drizzle the salad with the dressing, making sure it coats the tomatoes and onion. Sprinkle everything with the chopped parsley.
- Let the salad sit at room temperature for 5–10 minutes so the flavors meld and the tomatoes release some of their juices. Serve immediately.
Storage
Sałatka najlepiej smakuje świeża. Jeśli zostanie, przechowuj w lodówce maksymalnie 1 dzień, ale pomidory zmiękną i puszczą dużo soku, więc podawaj ją wtedy raczej jako dodatek do kanapek.
