Tomato Salad seasoned with anchovies & crispy onion
Recipe type: Salad
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 6 person
Otherwise known as 'ensalada de tomate aliƱado conanchoas, bonito y crujiente de cebolla'! I came across this lovely Spanish salad in a beautiful authentic restaurant, Casa dels Capellans, Traiguera, on a recent holiday with friends. I was inspired by the fresh flavours, raw garlic and contrast between the sweet tomatoes and crisp onion rings...for me the taste of summer in 1 bowl.
  • 220g jar best-quality Spanish tuna, drained (Ortiz is good)
  • 75ml extra-virgin olive oil
  • 1 jar anchovies, or fresh if you can get
  • 5 clove garlic, grated or finely chopped
  • 1kg mixed tomatoes, use different varieties and colours sliced ½-inch thick
  • 2 large red onion very thinly sliced NB THESE ONIONS REQUIRE 4-6HRS COOKING
  • ½ cup coarsely chopped flat-leaf parsley
  • Sea salt and freshly ground black pepper
  • 1 teaspoon red chilli flakes, for seasoning
  1. For the crispy dried onions:
  2. Preheat oven to 170F(75C) (or your oven's lowest temperature)
  3. Place onion slices thinly scattered on required number of baking trays
  4. Sprinkle with sea salt and place in the oven for 4-6hrs
  5. For the crisp fried anchovies:
  6. Heat the 1 tsp of coconut oil in a frying pan
  7. Once hot lightly fry the anchovy fillets, 1 minute either side should suffice
  8. As soon as they are cooked, sprinkle the anchovies with sea salt
  9. For the salad
  10. Add the garlic and red chilli flakes to the olive oil and season well
  11. Scatter the array of tomatoes over a shallow dish
  12. Pour over the garlic,chilli infused olive oil
  13. Flake over the tuna
  14. Place the fried anchovy fillets over the salad
  15. Heap the crispy onions on top
  16. Finish with a good sprinkling of the chopped parsley
  17. Serve at once
If you do not have 4-6hrs to dry fry your onions you can put in a very hot oven, 425F (220C) for 30 mins or even shorter for time heat 2 tsps of coconut oil in a large shallow frying pan and fry the onions till brown and crispy. NB Not quite as healthy but just as delicious!
Recipe by HEALTHY-CHEF at