Puttanesca Salad

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
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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


  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.