• 750 kcal
• 21 kcal
• 690 kcal kcal
• 899 kcal
• 142 kcal
white wine vinegar
• 4 kcal
• 15 kcal
Salt and black pepper
• 0 kcal
Extra virgin olive oil
• 0 kcal
Calories refer to 100 grams of product
L’Aeolian salad, also called liparot salad, is a fresh, tasty and fragrant accompaniment, perfect to enrich our tables with Mediterranean flavors during the summer season. he prepares in a short time and with all the fresh ingredients: you can also serve as single dish to enjoy a healthy and complete meal. It’s a’very versatile salad And each island at his version: you can enrich the recipe with the seasonal vegetables you like the most or those you have available. Serve it with slices of toast and success is guaranteed. Find out how to make it easily with our recipe.
How to prepare aeolian salad
Boil the potatoes in boiling water with all the skin on and, once cooked, let them cool. At this point, peel them and cut them into pieces (1).
Combine the minced red onions, crushed tomatoes, tuna, capers, green olives, basil and oregano in a salad bowl (2).
Also add the potatoes to the salad (3).
Season with a drizzle of extra virgin olive oil, salt and pepper if necessary. Stir to even out (4).
Serve the Aeolian salad in a serving dish (5).
If you don’t like tuna, you can replace it with anchovy fillets, from boiled octopus or from grilled mackerel. Alternately, for the vegetarian version, you can replace the fish with the greek feta cheese crumbled, which will give the dish a very tasty and fresh touch. Aeolian salad, a typical summer dish of the Sicilian islands, can also be enriched with cucumbers or green beans.
Aeolian salad can be stored in an airtight container in the refrigerator for 2-3 days.