Puttanesca Salad

Ingredients

• 12  basil leaves: pile leaves fresh
• 6  anchovies chopped canned 1 can of flat filets
• 3 tablespoons capers 
• 0.3 cup flat-leaf parsley coarsely chopped
• 1  garlic clove chopped
• 0.5 cup kalamata olives pitted coarsely chopped
• 4 servings olive oil extra-virgin for drizzling
• 0.5  onion red chopped
• 4 servings salt and pepper black
• 4  vine tomatoes ripe seeded chopped

Equipment

• bowl

Directions

1. 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.
2. Sprinkle in basil, salt and pepper, toss again and adjust seasonings, to your taste.