Puttanesca Salad

Recipe Ingredients

4		Vine ripe tomatoes - seeded, chopped
1/2		Red onion - chopped
3 tablespoons	45ml	Capers
1/2 cup	118ml	Kalamata olives - pitted, and
		Coarsely chopped
6		Anchovies - (1 tin of flat filets) - chopped
1		Garlic clove - chopped
1/3 cup	13g / 0.5oz	Coarsely-chopped flat-leaf parsley
		Extra-virgin olive oil - for drizzling
12		Fresh basil leaves - (to 15) - pile leaves, roll
		Into a log, and shred or tear
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D06) - from the TV FOOD NETWORK

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