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Puttanesca Salad

 Puttanesca Salad
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
10 ServingsPrep/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.

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Puttanesca Salad (continued)

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