Aeolian salad
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 40 min
- Serving: 4
- Cost: Low
- Note plus cooling time
Listen to the recipe
PRESENTATION
The Aeolian salad brings together in a single dish the authentic aromas and flavors of the Aeolian Islands, the Sicilian archipelago and UNESCO heritage, famed for its volcanic landscapes and extraordinary culinary tradition.
Born from a simple, seasonal cuisine, this recipe highlights typical Mediterranean ingredients such as potatoes, ripe tomatoes, tuna, olives, capers or caperberries, enhanced by the aroma of oregano and a generous drizzle of extra virgin olive oil.
The result is a fresh, wholesome and flavorful dish, perfect to prepare during the warm season as a main course, starter or side dish. Easy to make and ideal even after resting for a few hours, the Aeolian salad brings to the table the essence of Aeolian cooking, made of high-quality ingredients, intense flavors and recipes passed down through time.
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- INGREDIENTS
- Potatoes 4 - large
- Piccadilly tomatoes 2.3 cups (400 g)
- White wine vinegar 3.5 oz (100 g)
- Tuna in oil 10.5 oz (300 g) - drained
- Red onions ½
- Taggiasca olives 1.5 oz (40 g)
- Caper berries 0.7 oz (20 g)
- Oregano to taste
- Fine salt to taste
- Extra virgin olive oil to taste
- Black pepper to taste
How to prepare Aeolian salad
To prepare the Aeolian salad, first wash the potatoes thoroughly and cook them in plenty of lightly salted water 1 until they are tender when pierced with a fork. This will take about 40 minutes. Meanwhile, peel the red onion, slice it thinly into julienne strips 2 and place it in a bowl. Cover it with white wine vinegar 3.
Add a pinch of salt 4 and let it rest for at least 10 minutes. This step will help mellow its flavor and make it milder. After resting, drain it well. As soon as the potatoes are soft, drain them, let them cool just enough to handle easily, then remove the skin 5 and cut them into fairly large cubes 6.
Wash the Piccadilly tomatoes, dry them and cut them in half 7. Carefully drain the tuna fillets of their preserving oil and transfer them to a large bowl 8. Then add the onion 9.
Add the olives, the caperberries 10, the tomatoes and the potatoes 11. Season generously with oregano 12.
Add salt 13, freshly ground black pepper and a generous drizzle of oil 14. Gently mix with two spoons so as not to break the potatoes 15.
Let the flavors meld for a few minutes before bringing the Aeolian salad to the table, or prepare it in advance and store it in the refrigerator. At serving time, plate it 16, add a little more oregano and a drizzle of oil 17. The Aeolian salad is ready 18!