Rachael Ray'S Puttanesca Salad

• 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

1. Combine tomatoes, onions, capers, olives, anchovies, garlic and parsley in a medium bowl.
2. Dress with a drizzle of extra-virgin olive oil, just enough to lightly coat the salad, 1 to 2 tablespoons.
3. Sprinkle in basil, salt and pepper, toss again and adjust seasonings, to your taste.

tomatoes, red onion, capers, kalamata olive, anchovies, clove garlic, flat leaf parsley, extra virgin olive oil, basil, salt

Taken from www.food.com/recipe/rachael-rays-puttanesca-salad-76610 (may not work)