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

Servings: 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.

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