Rachael Ray'S Puttanesca Salad - cooking recipe

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

Preparation

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.