Skip to main content
Epicurious
Bon Appétit

Summer Anchovy Salad

By The Bon Appétit Test Kitchen
Image may contain Food Dish Meal Animal Sea Life Fish Herring Burger and Sardine
Summer Anchovy SaladZach DeSart

This oily fish gets a summery makeover in this tomato-heavy salad.

Ingredients

Tomatoes
Olive oil
Splash of vinegar
Crumbled hard-boiled eggs
Capers
White anchovy fillets
Chopped flat-leaf parsley

Preparation

  1. Cut tomatoes into fat wedges. Drizzle with olive oil and a splash of vinegar. Top with crumbled hard-boiled eggs and capers, then drape white anchovy fillets over. Top with some chopped flat-leaf parsley.

TagsBon AppétitSaladTomatoVegetableAnchovyFishSeafoodSideStarterDinnerDairy FreeGluten FreeNut FreeQuickEasyNo-CookSummer
Read More
All the Recipes From Bon Appétit’s Travel Issue
We’ve got baked cheddar and leek pasta, maple-mustard sheet-pan salmon, and a strawberry shortcake roll.
Chickpea Tachin With Herb Salad
The golden, crunchy corners are worth fighting over.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Broccoli Confetti Rice
A veg-forward main or gets-along-with-everyone side.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
The Most-Saved Recipes in the Epicurious App This Week
Like potato pea chowder and green goddess grain bowls.