Puttanesca Tomato Salad with Fried Capers

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  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 6 servings
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1/2 cup extra-virgin olive oil

1 jar capote (large) capers, drained well and patted dry

1 clove garlic, grated or finely chopped

1 teaspoon anchovy paste

6 plum tomatoes, sliced 1/2-inch thick

1 small red onion or 1/2 medium, very thinly sliced

1/2 cup coarsely chopped flat-leaf parsley

A handful pitted good quality black olives

Salt and freshly ground black pepper

1 teaspoon red pepper flakes, for seasoning


  1. Heat 1/4 cup oil in small pan over medium-high heat. Add capers but be careful, they will spatter. Fry the capers 1 1/2 to 2 minutes until golden, drain on paper towels.
  2. Combine remaining 1/4 cup extra-virgin olive oil with garlic and anchovy paste. Add tomatoes, onion, parsley and olives. Season with red pepper flakes and salt and pepper. Garnish with capers and serve.

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