A refreshing and flavor-packed chopped anchovy salad straight from the fishing village of Makarska, Croatia.
1 large tomato, diced
1/2 large onion, coarsely chopped
3 tablespoons capers
2 cans anchovy fillets, chopped
1/3 cup freshly chopped Italian parsley
A healthy drizzle of extra virgin olive oil
Place all ingredients in a medium bowl and toss gently to coat. Let rest 10 minutes for flavors to marry. Serves 4 - 5. Best eaten at room temperature with good rustic bread and lots of butter. May also be refrigerated for up to 3 days.