Puttanesca Chickpea Tomato Salad Recipes

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PUTTANESCA SALAD



Puttanesca Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

4 vine ripe tomatoes, seeded and chopped
1/2 red onion, chopped
3 tablespoons capers
1/2 cup kalamata olives, pitted and coarsely chopped
6 anchovies (1 tin of flat filets), chopped
1 garlic clove, chopped
1/3 cup flat-leaf parsley, a couple of handfuls, coarsely chopped
Extra-virgin olive oil, for drizzling
12 to 15 fresh basil leaves: pile leaves, roll into a log and shred or tear
Salt and black pepper

Steps:

  • 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.

PUTTANESCA TOMATO SALAD WITH FRIED CAPERS



Puttanesca Tomato Salad with Fried Capers image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
1 jar capote (large) capers, drained well and patted dry
1 clove garlic, grated or finely chopped
1 teaspoon anchovy paste
6 plum tomatoes, sliced 1/2-inch thick
1 small red onion or 1/2 medium, very thinly sliced
1/2 cup coarsely chopped flat-leaf parsley
A handful pitted good quality black olives
Salt and freshly ground black pepper
1 teaspoon red pepper flakes, for seasoning

Steps:

  • Heat 1/4 cup oil in small pan over medium-high heat. Add capers but be careful, they will spatter. Fry the capers 1 1/2 to 2 minutes until golden, drain on paper towels.
  • Combine remaining 1/4 cup extra-virgin olive oil with garlic and anchovy paste. Add tomatoes, onion, parsley and olives. Season with red pepper flakes and salt and pepper. Garnish with capers and serve.

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