Photo: Puttanesca Salad Recipe
Ingredients
- 4 vine ripe tomatoes, seeded and 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 flat-leaf parsley, a couple of handfuls, coarsely chopped
- Extra-virgin olive oil, for drizzling
- 12 to 15 fresh basil leaves: pile leaves, roll into a log and shred or tear
- Salt and black pepper
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.
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By mindy2025_7984006
Arlington, VA
on August 08, 2007
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It was too salty for my taste. It may be I don't like anchovies! I love the other ingredients, so I'm going to try another batch without the fish.
By mviola33_7064453
Portland, ME
on June 02, 2007
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My family loved it. I did add one can of cannellini white beans, as my son loves beans. It made it more of meal.
By noellekay2003_1...
Studio City, CA
on April 18, 2007
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I LOVED THIS, BUT IT WAS MUCH TOO SALTY FOR MY HUSBAND AND MYSELF. I WILL MAKE THIS AGAIN AND OMIT THE SALT. THERE IS ENOUGH SALTINESS FROM THE OTHER INGREDIENTS. RR, YOU ARE STILL A WINNER IN MY EYES!
Read all 22 reviews