Puttanesca Salad
By á-174942
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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
Details
Servings 4
Preparation
Step 1
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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