Rachael Ray’s Puttanesca Salad

Rachael Ray's Puttanesca Salad
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Ingredients:
4 vine ripe tomatoes, seeded and chopped ( preferably plum tomatoes)
1/2 red onions, chopped
3 tablespoons capers
1/2 cup kalamata olives, pitted and coarsely chopped
1 (6 count) cans 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:
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.

Servings: 4

Time preparation: 10 min.

Time total: 10 min.

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4.3 (1714 votes)

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