Best 4 Puttanesca Salad Recipes

**Puttanesca Salad: A Medley of Bold Flavors for a Refreshing Feast**

Indulge in the vibrant and delectable Puttanesca Salad, a culinary masterpiece that tantalizes the senses with its harmonious blend of flavors and textures. Originating from the enchanting region of Campania, Italy, this salad epitomizes the essence of rustic Italian cuisine. Its name, "puttanesca," playfully translates to "in the style of a prostitute," a testament to its bold and alluring character.

As you embark on this culinary journey, you'll discover three enticing recipes that showcase the versatility of the Puttanesca Salad. The first recipe introduces you to the classic version, a symphony of flavors featuring ripe tomatoes, briny olives, tangy capers, and the subtle heat of anchovies. The second recipe takes a vegetarian twist, replacing the anchovies with sun-dried tomatoes, adding a layer of sweet and chewy texture. And for those who prefer a vegan delight, the third recipe offers a delightful plant-based rendition, substituting capers for olives and incorporating the umami richness of mushrooms.

Each recipe in this article provides step-by-step instructions, guiding you effortlessly through the preparation process. With just a few simple steps, you'll transform fresh, wholesome ingredients into an extraordinary dish that will leave a lasting impression on your taste buds. So, gather your ingredients, prepare your kitchen, and embark on a culinary adventure that celebrates the essence of Italian cuisine.

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 ripe, fresh tomatoes: The quality of your tomatoes will greatly impact the flavor of your salad. Choose ripe, juicy tomatoes that are free of blemishes.
Don't overcook the pasta: Pasta should be cooked al dente, or slightly firm to the bite. Overcooked pasta will become mushy and ruin the texture of your salad.
Use a variety of olives: Different types of olives will add different flavors and textures to your salad. Try using a mix of black, green, and Kalamata olives.
Don't skimp on the capers: Capers add a briny, salty flavor to the salad that is essential to its overall flavor profile. Be sure to use a good quality brand of capers.
Use fresh herbs: Fresh herbs, such as basil, oregano, and parsley, will add a pop of flavor and color to your salad. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use less, as they are more concentrated.

Conclusion:

Puttanesca salad is a delicious and easy-to-make salad that is perfect for a light lunch or dinner. It is packed with flavor, thanks to the combination of ripe tomatoes, briny olives, salty capers, and fresh herbs. This salad is also a good source of vitamins, minerals, and antioxidants. So next time you're looking for a healthy and delicious salad, give puttanesca salad a try. You won't be disappointed!