Puttanesca Salad

By á-174942

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.