Ripe tomato, Cantabrian anchovy, and good olive oil: few combinations as simple taste so good. The juicy sweetness of summer tomato and the salty, unctuous touch of anchovy enhance each other without needing anything else. It’s proof that, with excellent product, the best recipe is one that doesn’t overpower the ingredient. Ten minutes for a perfect Mediterranean bite.
This salad is an act of faith in the product. Ripe, seasonal tomatoes — the kind that smell like tomato plants from across the kitchen — cut into thick slices, with Cantabrian anchovies arranged on top like jewels, transparent rings of sweet onion, dried oregano, and an extra virgin olive oil that bathes it all. It has no cooking, no technique, no secret. It has product. And it only works in summer, when tomatoes are in season and truly flavorful. With soulless greenhouse tomatoes, not even the best anchovies in the world can save it.
Ingredients
- 4 large ripe tomatoes (on-the-vine, beefsteak, or pink varieties) (we use Cantabrian Anchovies "0" Gourmet Selection)
- 12 "00" Cantabrian anchovy fillets
- 1/2 sweet onion (Fuentes de Ebro if you can find it)
- Plenty of extra virgin olive oil
- Dried oregano
- Flaked sea salt
Step-by-step preparation
- Slice the tomatoes into thick 1 cm rounds. Arrange them on a large plate, slightly overlapping. A white plate enhances the red of the tomato — aesthetics matter.
- Slice the onion into thin, almost transparent rings. If the onion is strong (not sweet), soak it in ice water for 5 minutes before using: this softens the pungency without losing the crunch.
- Distribute the onion rings and place the anchovy fillets on top of the tomato, arranging them harmoniously. Don't pile them up: each tomato slice should have its own fillet.
- Dress generously with olive oil. Sprinkle oregano and a few flakes of salt only over the tomato (not the anchovy). Let it rest for 5 minutes before serving for the flavors to meld.
The house trick
Do not dress this salad with vinegar. The anchovy already has enough saltiness and depth not to need it. Vinegar competes with the anchovy and dilutes the tomato. Only oil, flaked salt, and oregano. Less is more, especially when each ingredient is truly good.
Buy it at BacalaloCantabrian Anchovies "0" Gourmet Selection€38.90 · 24-48h refrigerated shipping →Discover our entire collection of Cantabrian Anchovies →
Frequently asked questions
What is the best tomato to use?
A well-ripened, in-season on-the-vine tomato, with good flavor. A beefsteak or fleshy salad type, thickly sliced.
How many anchovies per serving?
2-3 anchovies per person are enough: they are intense, and the idea is for them to crown the tomato, not cover it.
Does it need salt?
Very little or no salt on the anchovy (it's already salty). If anything, a pinch of flaked salt only on the tomato.
