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.
Related salads chosen by others

Coca recapte (Spanish flatbread with smokey grilled vegetables)
Average 3 of 5 stars
Ajo Blanco (chilled almond soup) & Spanish tomato salad
Average 4 of 5 stars