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Claudia Roden’s Mediterranean Pantry Salad

Susan Bell

BY The Editors

PUBLISHED December 14, 2021

This is a snack for when people visit unexpectedly and stay on. I make it as we sit in the kitchen with a drink. It is inspired by a bar in Barcelona that displayed a huge array of jars and cans and specialized in tapas made entirely from preserves. I’ve added fresh tomatoes and hard-boiled eggs and serve it with good bread. — Claudia Roden

 

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Claudia Roden shared this recipe when she joined us on Food with Mark Bittman.

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Claudia Roden’s Mediterranean Pantry Salad

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Makes 4 servings 1x

Time 15 minutes

Units Scale

Ingredients

  • 4 red piquillo peppers in oil, drained
  • One 7–oz / 200g can tuna, drained
  • One 2–oz / 55g can anchovies, drained
  • 12 black olives
  • 4 ripe plum tomatoes, cut into wedges
  • 4 hard-boiled eggs, quartered lengthwise
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoons white wine vinegar
  • Salt and black pepper

Instructions

  1. Divide the piquillos, tuna, anchovies, olives, tomatoes, and eggs among four plates. In a medium bowl, beat together the olive oil and vinegar, season with salt and black pepper, and then drizzle over each helping.

— Reprinted with permission from Claudia Roden’s Mediterranean: Treasured Recipes from a Lifetime of Travel by Claudia Roden, copyright © 2021. Published by Ten Speed Press, an imprint of Penguin Random House

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