Puttanesca Salad

Puttanesca Salad
Puttanesca Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    vine ripe tomatoes seeded, chopped

  • 1/2

    red onion chopped

  • 3

    tablespoons capers

  • 1/2

    cup kalamata olives pitted, and coarsely chopped

  • 6

    anchovies - (1 tin of flat filets) chopped

  • 1

    garlic clove chopped

  • 1/3

    cup coarsely-chopped flat-leaf parsley

  • Extra-virgin olive oil for drizzling

  • 12

    fresh basil leaves - (to 15) pile leaves, roll

  • into a log, and shred or tear

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

Combine tomatoes, onions, capers, olives, anchovies, garlic and parsley in a medium bowl. Dress with a drizzle of extra-virgin olive oil, just enough to lightly coat the salad, 1 to 2 tablespoons. Sprinkle in basil, salt and pepper, toss again and adjust seasonings, to your taste. This recipe yields 4 servings.

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