Anchovy tomato salad

Name: Anchovy tomato salad
Yield: 6
Ingredients: 4 medium Tomatoes (Main); 1 cup Red cherry tomatoes (Main); 1 cup Yellow cherry tomatoes (Main); 4 Anchovies, drained and chopped (Main); 8 Kalamata olives, pitted and sliced; 2 Tbsp Capers, rinsed and drained; 100 g Mozzarella cheese, sliced or diced; 2 Tbsp Basil pesto; 2 Tbsp Extra virgin olive oil; 2 Tbsp Lemon juice

for 6 people

Jan Bilton

Food writer and cookbook author.

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Ingredients

4 medium	Tomatoes (Main)
1 cup	Red cherry tomatoes (Main)
1 cup	Yellow cherry tomatoes (Main)
4	Anchovies, drained and chopped (Main)
8	Kalamata olives, pitted and sliced
2 Tbsp	Capers, rinsed and drained
100 g	Mozzarella cheese, sliced or diced

Dressing

2 Tbsp	Basil pesto
2 Tbsp	Extra virgin olive oil
2 Tbsp	Lemon juice

Directions

Thickly slice the red tomatoes and overlap on a flat serving plate. Halve the cherry tomatoes and place on top of the red tomato slices. Dot with the anchovies, olives, capers and mozzarella.
Whisk the pesto, olive oil and lemon juice to taste. Just before serving, drizzle with the pesto and sprinkle with black pepper.

See Jan's other recipes using tomatoes