Puttanesca Salad Recipe
Puttanesca Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Instead of offering dinner guests an ordinary lettuce salad, serve this zesty vegetable dish! With pepperoncinis, anchovy fillets, olives and artichoke hearts, each colorful bite is brimming with flavor.—Gretchen Barnes, Fairfax, Virginia
Recommended: 52 Date Night Dinners
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 6 medium tomatoes, quartered
  • 1 medium sweet red pepper, chopped
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
  • 1 cup chopped cucumber
  • 2/3 cup chopped red onion
  • 1/2 cup pitted Greek olives, chopped
  • 1/2 cup pepperoncini
  • 1/3 cup minced fresh parsley
  • 1/3 cup minced fresh basil
  • 5 anchovy fillets, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon fennel seed, crushed
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper

Directions

In a large bowl, combine the first ten ingredients. In a small bowl, whisk the remaining ingredients. Pour over tomato mixture; toss to coat. Serve with a slotted spoon. Yield: 10 servings.
Originally published as Puttanesca Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p23

Nutritional Facts

3/4 cup: 111 calories, 8g fat (1g saturated fat), 2mg cholesterol, 486mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

  • 6 medium tomatoes, quartered
  • 1 medium sweet red pepper, chopped
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
  • 1 cup chopped cucumber
  • 2/3 cup chopped red onion
  • 1/2 cup pitted Greek olives, chopped
  • 1/2 cup pepperoncini
  • 1/3 cup minced fresh parsley
  • 1/3 cup minced fresh basil
  • 5 anchovy fillets, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon fennel seed, crushed
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  1. In a large bowl, combine the first ten ingredients. In a small bowl, whisk the remaining ingredients. Pour over tomato mixture; toss to coat. Serve with a slotted spoon. Yield: 10 servings.
Originally published as Puttanesca Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p23

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