Imagine a salad that transports you instantly to the sun-drenched coastlines of Italy, where every bite is a symphony of bold, vibrant flavors. This Tomato Anchovy and Artichoke Salad is not just a dish—it's a culinary adventure that combines the briny richness of anchovies, the sweet burst of cherry tomatoes, and the tender complexity of marinated artichoke hearts. Perfect for those who crave a gourmet experience in just 10 minutes, this recipe will revolutionize your understanding of what a salad can be.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups cherry tomatoes, halved
- 1 can anchovy fillets, drained
- 1 cup marinated artichoke hearts, chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Fresh basil for garnish
Instructions
- Prepare all ingredients by washing the cherry tomatoes and carefully halving them. Drain the anchovy fillets and pat them dry with paper towels.
- Chop the marinated artichoke hearts into bite-sized pieces, ensuring they are well-drained to prevent excess liquid in the salad.
- In a large mixing bowl, combine the halved cherry tomatoes, chopped artichoke hearts, and anchovy fillets.
- In a small separate bowl, whisk together the olive oil and red wine vinegar to create a simple vinaigrette dressing.
- Pour the vinaigrette over the tomato, anchovy, and artichoke mixture, gently tossing to ensure all ingredients are evenly coated.
- Let the salad sit at room temperature for 5 minutes to allow the flavors to meld together.
- Just before serving, tear fresh basil leaves and sprinkle them over the top of the salad as a fragrant garnish.
- Serve immediately as a light appetizer or side dish, ensuring each serving gets a good mix of tomatoes, anchovies, and artichokes.
Tips
- Quality Matters: Use the freshest ingredients possible, especially high-quality anchovies and marinated artichoke hearts for maximum flavor.
- Drain Thoroughly: Pat your anchovies and artichoke hearts dry to prevent a watery salad and ensure each ingredient's flavor shines through.
- Room Temperature Serving: Allow the salad to sit for 5 minutes at room temperature to help the flavors meld and intensify.
- Basil Technique: Tear fresh basil leaves instead of chopping to release more aromatic oils and prevent bruising.
- Vinaigrette Balance: Whisk the olive oil and red wine vinegar thoroughly to create a smooth, well-integrated dressing.
- Serve Immediately: This salad is best enjoyed fresh, so time your preparation to serve right away for optimal taste and texture.
Nutrition Facts
Calories: 142kcal
Carbohydrates: 6g
Protein: 9g
Fat: g
Saturated Fat: g
Cholesterol: 15mg
