Save on Pinterest

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    10 servings

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.
Nutrition 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.

Recommended Video

Reviews

Click stars to rate