Anchovy & olive salad recipe

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  • Yield: 4 Servings


  • large handful of mixed lettuce leaves
  • 12 cherry tomatoes, halved
  • 20 black olives, pitted and halved
  • 6 canned anchovy fillets, drained and sliced
  • 1 tbsp chopped fresh oregano
  • wedges of lemon, to garnish
  • crusty bread rolls, to serve
For the Dressing
  • 4 tbsp extra-virgin olive oil
  • 1 tbsp white wine vinegar
  • 1 tbsp lemon juice
  • 1 tbsp chopped fresh flat-leaf parsley
  • salt and pepper
How to Make It
  1. Prepare all the salad ingredients as per ingredients list. To make the dressing, put all the ingredients into a small bowl, seasoning with salt and pepper to taste, and stir together well.
  2. To assemble the salad, arrange the lettuce leaves in a serving dish. Scatter the cherry tomatoes on top, followed by the olives, anchovies, and oregano. Drizzle over the dressing.
  3. Transfer to individual plates, garnish with lemon wedges and serve with crusty bread rolls.

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