Tomatoes With Basil and Anchovies Recipe (2024)

I think I would blend the anchovies with the vinegar and oil instead of adding them whole to the salad. The vinegar will tame the amines (cause of the fishy taste) and will entice even those who find anchovies revolting to partake of this salad.

I whisk the garlic, shallots, salt, and pepper into the oil first, and then add the vinegar. It seems to emulsify better that way.

I chopped the anchovies up very fine so that no one would know they were in there! We had a big group over for brunch and they loved this salad---but might have balked if they had seen that anchovies were in there before digging in.

I would use only 6 anchovies. - Great idea to blend with the vinegar and oil.

I didn't have shallots on hand but garlic, olive oil and vinegar did the trick just fine. So flavorful and delicious. Letting the tomatoes sit in the vinaigrette for at least 10 mins is key.

Anchovies makes everything better. I’m not hiding mine. Yum!!!

This was great. Followed some suggestions and put some anchovy in the dressing and some on top. We love anchovies on bread so we made little bites and loved it. Also had on hand some lobster meat, cooked it up with garlic and evoo and mixed it in as well (at room temp). A delightful “slightly fishy” tomato salad which became dinner. The dressing is simple, and lovely.

Simple and perfect. I used sweet and mild white anchovies and tossed in a few pitted Kalamata olives. Brilliant!

Didn't do much for me, and was rather a bit of trouble to make. I prefer a plain old tomato and basil salad with a vinaigrette dressing.

Can use a little fish sauce in lieu of anchoviesIf using anchovies add salt at end since they are salty

I chopped the anchovies up very fine so that no one would know they were in there! We had a big group over for brunch and they loved this salad---but might have balked if they had seen that anchovies were in there before digging in.

Terrific way to showcase the bounty of summer, heirloom tomatoes. Fast, delicious, healthy -- what's not to love?

I didn't have shallots on hand but garlic, olive oil and vinegar did the trick just fine. So flavorful and delicious. Letting the tomatoes sit in the vinaigrette for at least 10 mins is key.

This is even better the next day

Great taste summer tastes with an ear of Jersey corn....made half the recipe as I'm cooking for myself these days. I chopped the anchovies and soaked in dressing as leah suggested, added avocado!

This very good! Hardly tasted the anchovies. Great way to use the summer's sweet tomatoes.

I whisk the garlic, shallots, salt, and pepper into the oil first, and then add the vinegar. It seems to emulsify better that way.

Excellent recipe - nothing to be added or deleted. Perfect for summer eclectic fun.

I think I would blend the anchovies with the vinegar and oil instead of adding them whole to the salad. The vinegar will tame the amines (cause of the fishy taste) and will entice even those who find anchovies revolting to partake of this salad.