Rachael Ray's Puttanesca Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I saw her make this on her show and it looked really good, so I thought I would post. I love all these really strong flavors and can't wait to try it. I think it would be a really good summer salad when tomatoes and basil are in abundance. Ingredients:
4 vine ripe tomatoes, seeded and chopped (preferably plum tomatoes) |
1/2 red onion, chopped |
3 tablespoons capers |
1/2 cup kalamata olive, pitted and coarsely chopped |
1 (6 count) can anchovies, chopped (flat filets) |
1 clove garlic, chopped |
1/3 cup flat leaf parsley, a couple of handfuls,coarsely chopped |
extra virgin olive oil, for drizzling |
12 -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.
2. Dress with a drizzle of extra-virgin olive oil, just enough to lightly coat the salad, 1 to 2 tablespoons.
3. Sprinkle in basil, salt and pepper, toss again and adjust seasonings, to your taste.
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