Puttanesca Salad

  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: 3 servings
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40 grams (1 1/2 ounces) wild rocket (arugula)

1 red onion, sliced thinly

1 red bell pepper, cut into strips

250 grams (9 ounces) cherry tomatoes, halved

2 teaspoons capers, chopped

12 pitted kalamata olives

4 anchovies, roughly chopped

3 marinated artichoke hearts, roughly chopped

Large handful fresh basil leaves, roughly torn


80 milliliters (1/3 cup) olive oil

1 tablespoon red wine vinegar

4 anchovies, finely diced

Grated zest and juice of 1/2 lemon


  1. For the salad: Put the arugula in a large serving bowl and arrange the red onions, red peppers, tomatoes, capers, olives, anchovies and artichoke hearts in layers on top, finishing with the fresh basil.
  2. For the dressing: Add the olive oil, vinegar, anchovies and lemon zest and juice to a jar, screw on the lid and shake well to combine.
  3. Drizzle the dressing over the salad just before serving.

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