• 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

I’ve been connected to vegetables my entire life. Some of my best childhood memories are working on my family’s vegetable farm, eating the freshest watermelons, hiding under cabbage leaves and... Read more

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.

Total votes: 690


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.  

Want to stay up-to-date? Subscribe to our newsletter!