Rachael Ray's Puttanesca Salad

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.

• Ready In: 10 mins
• Serves: 4

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.