Puttanesca Salad (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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:
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.
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