Valencia was hot—mid-summer, sun-baked stone kind of hot. The kind of weather where appetite fades but flavour becomes everything. We sat down at a small restaurant near the historic centre, shaded by trees and blessed with a light breeze. The tomato salad that arrived at our table looked deceptively simple. But the first bite was unforgettable.

Thin slices of ripe tomato, almost translucent like a carpaccio, were arranged in overlapping layers across a plate. Over the top was a finely chopped medley of anchovies and capers, a scattering of basil, a whisper of garlic, and a light shower of parmesan that had clearly been microplaned moments before. A final drizzle of good olive oil brought everything together.

What struck me was how restrained yet perfectly balanced it all was. Nothing overpowered the tomatoes—the anchovies gave savoury depth, the capers a little briny brightness, the parmesan added umami, and the fresh basil made the whole dish feel cool and summery. That same simplicity is what makes dishes like my Caprese Salad so timeless — when the ingredients are this good, less really is more.

Back home, this salad is now my go-to for hot days or for when I want something simple but full of flavour. Serve it with crusty bread or as a side to grilled seafood. It’s also a great way to show off really good summer tomatoes. If you love recipes that let peak tomatoes do the talking, my Panzanella is another favourite — a little heartier, but every bit as summer-driven.

The very simple ingredients you need to make this salad

• Large ripe tomatoes (heirloom or vine-ripened work best)
• Anchovy fillets
• Capers
• Garlic
• Fresh basil
• Parmesan
• Extra virgin olive oil
• Sea salt

Substitutes:

• No anchovies? Try finely chopped black olives for a vegetarian option.
• No capers? A few drops of red wine vinegar can add a similar tang.
• No parmesan? Use pecorino or manchego, or skip the cheese entirely for a lighter version.

Serving tip:
This dish shines when your tomatoes are at their peak. If they’re a little underripe, let them sit at room temperature for a day or two before slicing. This salad also pairs beautifully with grilled prawns or roast chicken.

Inspired by Travel:
This recipe is part of my Spanish summer series. For more, read: What to Eat in Spain.

Let me know if you give it a try—I’d love to hear how you serve it!

Valencian Tomato Salad with Anchovies, Capers and Basil

A light, flavour-packed tomato salad inspired by summer in Valencia—thinly sliced tomatoes topped with anchovies, capers, garlic, basil, and parmesan.

5 from 1 vote

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Course: Salad, Side Dish

Cuisine: Mediterranean, Spanish

Keyword: Spanish Tomato Salad, Tomato Carpaccio, Tomato Salad

Prep Time: 10 minutes minutes

Servings: 2 people

Calories: 62kcal

Equipment

• 1 Sharpe serrated knife
• 1 Serving plate
• 1 small mixing bowl
• 1 Micro plane or fine grater

Ingredients

• 3 large ripe tomatoes heirloom or vine-ripened work best
• 4 anchovy fillets very finely chopped
• 1 tbsp capers finely chopped
• 1 small garlic clove microplaned or crushed to a paste
• 4 –5 fresh basil leaves finely shredded
• 1 tbsp finely grated parmesan use a microplane if possible
• 1 –2 tbsp extra virgin olive oil
• Sea salt to taste

Instructions

• Use a sharp knife to slice the tomatoes as thinly as possible. Arrange the slices in overlapping layers on a large serving plate.
• In a small bowl, mix together the finely chopped anchovies, capers, garlic, and basil.
• Scatter this mixture over the sliced tomatoes.
• Sprinkle with the parmesan, drizzle with olive oil, and season with a little sea salt and pepper.
• Serve immediately, ideally with crusty bread to mop up the juices.

Video

Nutrition

Calories: 62kcal | Carbohydrates: 8g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 172mg | Potassium: 482mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1610IU | Vitamin C: 26mg | Calcium: 58mg | Iron: 1mg