Cherry Tomato and Mozzarella Salad with Parsley-Anchovy Vinaigrette

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I had never been a fan of eating raw tomatoes until we started growing our own last year. We planted yellow cherry tomatoes and they were so delicious I could just snack on them without putting anything on them. This year we planted yellow ones, red ones and wild ones, which are really small. A simple salad was the best way to use our first ones of the season, so we could really taste them. The yellow ones have a nice sweetness to them and the tiny wild ones are a bit more acidic.  We cut the tomatoes out of the plant just 5 minutes before making this salad. It doesn’t get fresher than that. This recipe has only a few ingredients so it’s very important to get good tomatoes and good quality mozzarella. This recipe serves 2.

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3 cups of cherry tomatoes, halved

1 ball of buffalo mozzarella

Crusty bread for serving

For the vinaigrette:

8 anchovy fillets, finely chopped

4 tablespoons of finely chopped parsley

Juice of 1 lime

5 tablespoons of extra virgin olive oil

1 tablespoon of white vinegar



For the vinaigrette, just chop the anchovy fillets and the parsley (you could also use the food processor if you don’t feel like chopping). Put in a bowl and whisk in the juice of 1 lime, the olive oil and white vinegar. Add pepper and taste. I don’t like to add any salt because the anchovies are quiet salty already.

Break the mozzarella in smaller chunks, divide between two plates and sprinkle some freshly ground pepper. Arrange half of the tomatoes on each plate. Drizzle with the vinaigrette and serve with crusty bread.



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