Puttanesca Tomato Salad
Course: DinnerCuisine: ItalianDifficulty: EasyServings
6
servingsPrep time
20
minutesCooking timeminutes
This salad is so flavorful. It was a hit. We grilled a buffalo tenderloin and it went so well with the simpleness of the meat. We even had some as leftovers that we ate with grilled sausages. This salad is amazing. If you wanted to make it more filling on a hot night, you could easily add pasta or a grain to make it even more of a complete meal.
Ingredients
2-3 pints mixed colors cherry tomatoes, halved
3 cups cooked chickpeas and rinsed or 2 from 2 15oz cans
1/2 cup fresh chopped parsley
1 1/2 oz Parmesan, crumbled (about 1/3 cup)
3/4 cup extra virgin olive oil
1/4 cup Kalamata olives, pitted and roughly chopped
3 Tablespoons drained capers
1 Tablespoon fresh lemon juice, or more
1 small clove garlic, minced
Kosher salt and Fresh ground pepper
Directions
- In a lg bowl, stir together the tomatoes, chickpeas, parsley, parmesan, olive oil, olives, capers, lemon juice, and garlic. Season with salt and freshly ground pepper. Stir once more and allow to rest for 10 minutes to 2 hours at room temperature.
- Before serving, taste and season with more salt and pepper if needed. Add more lemon juice if needed. Garnish with more fresh chopped herbs. This can be made up to two days ahead. Serve at room temperature.
