For a simple summer lunch for two, one that comes with an anchovy and garlic lovers’ dream of a dressing, nothing beats this easy salad.


  • 5 Campari cocktail style tomatoes, quartered
  • 5 large mushrooms  cut into ¼ inch slices
  • 1 cup cooked spinach, drained and squeezed dry
  • ½ large onion thinly sliced


  • ¼ cup olive oil
  • 1 tsp good balsamic vinegar
  • 2-3 Tsp white wine vinegar
  • ½ lemon, juiced
  • Half a tin of anchovies
  • 2 large garlic cloves, finely minced
  • A dash each of dried marjoram, thyme, rosemary, savory, sage, oregano and basil   (if you’ve got the fresh herbs so much the better, then you’ll need about a tsp each, chopped)
  • Fresh ground pepper

In a large bowl, slice the mushrooms, add the quartered tomatoes and thinly sliced onions.

Mix the dressing ingredients together in a jar or a food processor until everything is combined.  Pour the dressing over the above and let marinate for an hour.

Meanwhile, cook the spinach in a microwave (add a little water) or in a pot of water on the stove.  When done, set aside until cool enough to hold in your hands.  Squeeze as much water as you can from the spinach.  Place in a paper towel and squeeze again.

Set aside until the marinated vegetables have completely their hour’s nap.  Shred the spinach into the bowl with the tomatoes, mushrooms and onions and toss.

Sprinkle with the herbs.  Scatter the remaining anchovies on top.

Serve with warm French bread and a light grassy white wine like Coteaux du Languedoc’s Picpoul de Pinet.

Till next time.

Melkam  Megeb.  Bon appetit.  Buen provecho. Mànmàn chī! Guten Appetit!  Dober tek!  Selamat makan! Nush olsun! Svādiṣṭ khānā