Anchovy Vegetable Salad
Cooking Time:
15 mins
Level:
Easy
A light Mediterranean-style salad made with romaine lettuce, cherry tomatoes, cucumber, red onion, olives, and anchovies. Fresh, savoury, and full of summer flavour, it is a simple dish that shows how a few ingredients can come together beautifully
Ingredients
- 2 handfuls romaine lettuce, chopped
- 8–10 cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 8–10 black or green olives
- 4–6 anchovy fillets
- 1 small handful fresh parsley, chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- Salt, to taste
- Black pepper, to taste
Serves
2 people
Prepare the Vegetables
Wash and dry the romaine lettuce. Chop it into smaller pieces. Halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion.
Toss the Salad Base
Place the romaine lettuce, cherry tomatoes, cucumber, red onion, and olives in a large glass salad bowl. Add the olive oil, a little salt, and black pepper. Toss well with salad servers until everything is lightly coated.
Plate the Salad
Transfer the mixed salad to a white serving plate and spread it out evenly.
Add the Anchovies
Lay the anchovy fillets gently over the top of the salad. Scatter over the chopped parsley.
Finish and Serve
Squeeze fresh lemon juice over the salad just before serving. Add a little more black pepper if you like, and serve straight away.
Angelina’s Note
This salad is vegetable-based, with anchovies used more like a seasoning than the main ingredient. The lettuce, tomatoes, cucumber, and olives bring freshness, while the anchovies add a deep Mediterranean savoury note.