Rachael Ray's Puttanesca Salad

Submitted by Little Bee

"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: 10mins
• Ingredients: 10
• 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.

Reviews

[Samantha in Ut]

I didn't see this on her show but as soon as I saw this recipe I knew I had to make it. This is so good! The first time I made as directed. The second time I tossed with some penne and a little balsamic vinegar.

 

[rosslare]

Fantastico! I added a drizzle of balsamico alng with the olive oil.

 

[Cocinero]

I too saw her make this and went straight to the grocery store. I serve this as the side with my manicotti, it has powerful flavors and is bold and tangy. It is really good stuff. I have made it several times and found no need to change the recipe.