Ingredients

  • 120g rocket (arugula), washed and spun in a salad spinner
  • 2-3 large greenback tomatoes, sliced half centimetre thick
  • 100g anchovy fillets in olive oil

Dressing ingredients

  • Extra virgin olive oil
  • Salt flakes
  • Ground pepper

Author of this recipe

Frances Tolson

Frances Tolson

Amateur cook

What I love most about salads is that no matter how many people turn up, I can make more interesting tasty salads and everyone is happy. ... Read more
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Traditional greenback tomatoes are large and slightly flat in shape, ready to eat when they are still green externally with a pink blush at the base. They can be eaten red too but I prefer them green.  This light and easy recipe is sure to impress.

Preparation

On a medium sized platter, layer rocket/arugula and greenback tomatoes.

Drizzle with olive oil and season to taste.

To finish, dress with anchovy swirls.

Tips from the author

This is a salad to share on large platter.  It serves 4 people for tapas or a starter.

Variation:  Add 4 small bocconcini balls/fresh mozzarella cheese, sliced to the salad. 

As a snack: Greenback tomatoes can be sliced thickly and enjoyed with anchovies lightly drizzled with extra virgin olive oil.