Tomato Salad with Anchovy Marinated Mushrooms

Tomato salads are a vast and varied category of perfect food!


1 qt mushrooms, cut into bite sized pieces
4 cloves garlic, minced
5 anchovy filets
2 lbs tomatoes, any variety, cut into chunks
3 sprigs dill, roughly chopped


  1. Heat a large glug of olive oil over medium high heat in a large frying pan
  2. Add the mushrooms with a hefty pinch of salt and several turns of black pepper
  3. Roast until the mushrooms are caramelized and tender
  4. Reduce the heat to low and add the garlic and anchovy and cook until the garlic is soft and the anchovy have melted, adding more olive oil as needed
  5. Remove from the heat and let cool to room temperature
  6. Toss the tomatoes and dill with a large glug of olive oil and big pinch of salt
  7. Add the mushrooms and serve