Best 4 Puttanesca Salad Recipes

Puttanesca salad is a vibrant and flavorful dish that combines the classic flavors of puttanesca sauce with the freshness of a salad. Originating from the Campania region of Italy, this salad is a delightful blend of briny capers, salty olives, zesty tomatoes, aromatic garlic, and tangy anchovies, all tossed together with crisp greens and a simple dressing. Often served as a light lunch or refreshing side dish, puttanesca salad is a delightful and versatile culinary creation that offers a taste of the Mediterranean in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

SARDINE AND BREAD CRUMB PASTA WITH PUTTANESCA SALAD

Sardine and Bread Crumb Pasta with Puttanesca Salad image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 to 6 Servings

Number Of Ingredients 15

Ingredients

1 pound linguine, fresh or dried
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 flat fillets), chopped
3/4 cup fresh flat-leaf parsley tops (4 or 5 handfuls), divided; 1/2 coarsely chopped, 1/2 finely chopped
1/2 lemon juiced
1/4 cup plus 3 tablespoons extra-virgin olive oil, plus more for drizzling
12 to 15 fresh basil leaves, cut or torn into a chiffonade
Coarse salt and coarse black pepper
8 garlic cloves, chopped
1 1/2 cups bread crumbs
2 (4-ounce) tins sardines, drained and chopped
1 teaspoon crushed red pepper flakes

Steps:

Bring a large pot of salted water to a boil. When the water boils, add the linguine and cook just until al dente. Drain well.
Combine the tomatoes, onions, capers, olives, anchovies, and the coarsely chopped parsley in a medium bowl. Dress with the lemon juice and a healthy drizzle of extra-virgin olive oil, enough to lightly coat the salad (1 to 2 tablespoons). Sprinkle in the basil and salt and pepper, toss again and adjust the seasoning.
Preheat a large, deep skillet over medium heat. To the hot pan, add the 1/4 cup of extra-virgin olive oil (4 times around the pan), and half the chopped garlic cloves. When the garlic speaks by sizzling in the oil, add the bread crumbs. Stir the bread crumbs until they are deeply golden in color. Add the finely chopped parsley and a liberal amount of salt and coarse black pepper. Transfer the bead crumbs to a dish and reserve.
Return the same skillet to the heat and add the 3 tablespoons of extra-virgin olive oil, 3 times around the pan. Add the remaining garlic, the sardines, and red pepper flakes to the pan and saute over medium heat for 2 or 3 minutes. Add the hot, cooked pasta to the skillet and toss with the sardines. Add the bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture. Taste to adjust seasonings and serve with the Puttanesca Salad alongside.

RACHAEL RAY'S PUTTANESCA SALAD

Rachael Ray's Puttanesca Salad image

I saw her make this on her show and it looked really good, so I thought I would post. I love all these really strong flavors and can't wait to try it. I think it would be a really good summer salad when tomatoes and basil are in abundance.

Provided by Little Bee

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 vine ripe tomatoes, seeded and chopped (preferably plum tomatoes)
1/2 red onion, chopped
3 tablespoons capers
1/2 cup kalamata olive, pitted and coarsely chopped
1 (6 count) can anchovies, chopped (flat filets)
1 clove garlic, chopped
1/3 cup flat leaf parsley, a couple of handfuls,coarsely chopped
extra virgin olive oil, for drizzling
12 -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 SALAD

Puttanesca Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

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 SALAD

Puttanesca Salad image

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

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 18

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

Steps:

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 : Calories 111 calories, Fat 8g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 486mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

Use fresh ingredients: The fresher your ingredients, the better your salad will taste. This is especially true for the tomatoes, basil, and olives.
Choose the right tomatoes: Use ripe, juicy tomatoes for the best flavor. Roma tomatoes are a good option because they have a meaty texture and fewer seeds.
Make your own dressing: The dressing for this salad is simple to make and only requires a few ingredients. You can adjust the amount of garlic, lemon juice, and red pepper flakes to taste.
Don't overcook the pasta: The pasta should be cooked al dente, meaning it should be tender but still have a slight bite to it.
Assemble the salad just before serving: This will help to prevent the salad from getting watery.

Conclusion:

Puttanesca salad is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. It is packed with flavor and nutrients, and it is sure to please everyone at your table. So next time you are looking for a quick and healthy meal, give this salad a try. You won't be disappointed!