Aeolian salad
in Sicilian:
Insalata liparota
Aeolian salad is a light summer salad made with tomatoes, green olives, red onions, anchovy fillets and – a key ingredient on the Aeolian Islands – capers. The salad is finished with high-quality olive oil, a little oregano, fresh basil and, if desired, a splash of red wine vinegar.
Since this dish requires only a few ingredients, it is all the more important that they are of the highest quality. We therefore strongly recommend using only fresh, premium-quality ingredients when preparing it. This way, the Aeolian salad will taste at least twice as delicious.
For the tomatoes, we highly recommend those from the area around Portopalo di Capo Passero and Pachino. Tomatoes grown in this region benefit from the location of the cultivation areas at the southeastern tip of Sicily. They receive plenty of sunshine and grow in soil close to the sea, resulting in fruit with an incomparable flavour. For the red onion, we use the famous Tropea onion, renowned worldwide for its naturally sweet taste. Last but not least, capers are an essential ingredient in this recipe. Around 95% of all Italian capers come from Salina and Pantelleria.
The Aeolian Islands
The Aeolian Islands, also known as the Lipari Islands, are located north of the island of Sicily. The archipelago consists of seven inhabited islands, namely Salina, Lipari, Vulcano, Filicudi, Alicudi, Panarea and Stromboli, as well as several uninhabited ones. These volcanic islands have been a UNESCO World Natural Heritage Site since 2000. They are also known for their unique natural landscape and regional cuisine.
Our Aeolian summer salad also features the capers that are so typical of the island of Salina. These are complemented by a range of other ingredients representing Sicilian cuisine. The result is a salad where enjoyment takes center stage.
Aeolian salad - eatlovesicily.com
- Prep Time10 min
- Total Time10 min
- Yield4 plates
- Serving Size4 servings
Ingredients
- 800 g tomatoes, preferably Sicilian
- 1 red onion, preferably from Tropea
- 50 g green olives
- 3 tbsp capers
- 2–3 anchovy fillets
- 2–3 tbsp olive oil
- Red wine vinegar to taste
- 1 tsp oregano
- 2–3 basil leaves
- Salt to taste
- Pepper to taste
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Instructions
In the first step of preparing the Aeolian salad, wash and dry the tomatoes, then cut them into thin slices. Peel the onion as well and slice it finely. Place the ingredients in a bowl. In addition, remove the pits from the olives and cut them in half.
Now the anchovy fillets only need to be cut into small pieces and added to the bowl together with the remaining ingredients for the summer salad. Wash the basil and tear it into small pieces. Combine these pieces with the oregano and capers and mix everything with the other ingredients. Finally, add the olive oil. If you like, you can also sprinkle a very small amount of salt and a little pepper over the salad and add a splash of red wine vinegar.
Once everything has been well combined, the Aeolian salad can be served immediately. However, we strongly recommend letting the salad rest for a few hours so that the flavours of the individual ingredients can develop even more fully. Either way, we wish you: Buon appetito!
Tip: The quality and flavour of a salad depend greatly on the choice of olive oil. We therefore recommend using only the finest Sicilian olive oil for our Aeolian salad as well. You can find this and many other delicacies directly from Sicily right here in our online shop. It is definitely worth a visit!
