This anchovy and tomato salad recipe has very few ingredients but absolutely sings with flavour when it's made with cherry tomatoes picked at their ripest. For the prettiest salad, use a combination of orange, yellow and red tomatoes.
Serves four people, just vary the amounts to suit your circumstances. You can also add some green peppers to it to add to the taste. Allow up to 20 minutes for preparation
Slice the tomatoes in half, finely chop the anchovies.
Whisk the chives, anchovies, oil, vinegar, mustard, pepper and salt in a large bowl until well combined. Gently stir in the tomatoes.