Tomato, asparagus and white anchovy salad

ingredients

• Tomato, asparagus and white anchovy salad

  • 2 large (440g) ripe tomatoes, diced
  • 1 bunch (170g) asparagus, trimmed, blanched, cut into bite-size pieces
  • 1 small (100g) red onion, diced
  • 100 gram marinated white anchovy fillets
  • extra-virgin olive oil, to taste
  • fig vincotto vinegar, to taste
  • 1/4 cup fresh flat-leaf parsley leaves

method

• Tomato, asparagus and white anchovy salad

  • 1

    Combine the tomato, asparagus, onion and anchovies in a bowl. Drizzle with oil and fig vinegar to taste. Season with sea salt and freshly ground black pepper. Add parsley and toss gently to combine. Serve with thickly sliced sourdough bread, if desired.