AEOLIAN SICILIAN SALAD

The Aeolian Sicilian salad, also called liparota salad, is a fresh, tasty and fragrant side dish, perfect for enriching our tables with Mediterranean flavors during the summer season. It is prepared in a short time and with all fresh ingredients: you can also serve it as a single dish to enjoy a healthy and complete meal. It is a very versatile salad and each island has its own version: you can enrich the recipe with the seasonal vegetables you love best or those you have available. Accompany it with slices of toasted bread and success is assured.

INGREDIENTS:

150 g. Natural tuna.
6 Plum tomatoes.
1/2 Red onion.
2 Potatoes.
2 tsp. Capers desalted.
A handful green olives.
1 tsp. White wine vinegar.
4 Leaves basil.
1 tsp. Origan
Salt and black pepper to taste.
Extra virgin olive oil to taste

PREPARATION:

Boil the potatoes in boiling water with all their skins on and, once cooked, leave them to cool. At this point, peel them and cut them into chunks ①. Combine the thinly sliced ​​red onions, the tomatoes cut into chunks, the tuna, the capers, the green olives, the basil and the oregano in a salad bowl ②.  Add the potatoes to the salad ③.

Season with a drizzle of extra virgin olive oil, salt and pepper to taste. Stir to uniform ④. Serve the Aeolian salad in a serving dish ⑤.

Advice

If you don’t like tuna, you can replace it with anchovy fillets, boiled octopus or grilled mackerel. Alternatively, for the vegetarian version, you can replace the fish with crumbled Greek feta, which will give the dish a very tasty and fresh touch. The Aeolian salad, a typical summer dish of the Sicilian islands, can also be enriched with cucumbers or green beans.

Storage

The Aeolian salad can be kept in an airtight container in the refrigerator for 2-3 days.