Recipe courtesy of Siba Mtongana
Show: Siba's Table
Episode: Dinner Deadline
Puttanesca Salad
Total:
5 min
Prep:
5 min
Yield:
3 servings
Level:
Easy
Total:
5 min
Prep:
5 min
Yield:
3 servings
Level:
Easy
Total:
5 min
Prep:
5 min
Yield:
3 servings
Level:
Easy

Ingredients

Salad:
  • 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
Dressing:
  • 80 milliliters (1/3 cup) olive oil
  • 1 tablespoon red wine vinegar
  • 4 anchovies, finely diced
  • Grated zest and juice of 1/2 lemon

Directions

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.

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.

Drizzle the dressing over the salad just before serving.

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