Tomato & Basil Salad with Anchovy Dressing


Try this tasty salad, ideally eaten on a picnic blanket during those summer months.

Prep: 10mins|  Cook time:  35 mins|  Serves: 4


  • 250g yellow cherry tomatoes
  • 250g grape tomatoes
  • 3 vine-ripened tomatoes, sliced
  • 200g baby green beans, trimmed and blanched
  • sea salt & cracked pepper
  • 1/3cup olive oil
  • 4 cloves garlic, sliced
  • 2 anchovy fillets, chopped
  • 1/4cup sherry vinegar
  • 1.5cups green and purple basil leaves
  • shaved pecorino, to serve


  1. Put tomatoes and beans into a large dish and sprinkle with salt and pepper. Set aside.
  2. Place oil, garlic and anchovies into a non-stick pan over medium heat. Cook for 2-3 mins until golden.
  3. Remove from heat, add vinegar and stir to combine.
  4. Spoon dressing over tomatoes and beans and allow to marinate for 30 mins.
  5. After the salad has finished marinating, add the basil and toss to combine. Top with pecorino to serve.