Anchovy and Tomato Salad

Anchoïade bouzigaude

Preparation info
  • Serves


    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About

Le Marin Restaurant in the fishing village of Bouzigues, on the edge of the shining Bassin de Thau and in full view of the oyster fisheries, serves this simple dish. It is traditional to serve this salad without vinegar, but you can add it if you think it needed.


  • 2 large, firm tomatoes
  • 2 green peppers, preferably the long type, grilled or roasted, skinned and sliced
  • 12 anchovy fillets<


Roughly slice the tomatoes and arrange on a nice earthenware dish. Arrange the peppers on top, season lightly and then add the anchovies. Scatter on the spring onions, and lastly place the halved eggs and black olives on top. Dribble olive oil copiously over everything and sprinkle with a few salt crystals. It looks like summer itself.