INSALATA EOLIANA
Serves 6-8, depending on if it’s the star of the show or a supporting dish
INGREDIENTS
- 8 medium potatoes
- 8 large cuore di bue tomatoes or a full bowl of cherry tomatoes (about 30)
- A large handful (about 20) green olives, pitted
- A large handful (about 15) black olives, pitted
- 3-4 glass jars of tuna sott’olio (tuna preserved in oil)
- 2 medium Tropea onions (or another sweet red onion)
- 100-gram jar of unsalted capers (for best results, use Aeolian capers)
- A large bunch of fresh basil
- 2 full spoons of dried oregano
- 1-2 anchovies, cut into small pieces (optional, but a great addition for a punch of flavor)
- Extra virgin olive oil
- Red wine vinegar
- Salt and pepper, to taste
PREPARATION
- Boil the potatoes until fork tender. Let them sit until they reach room temperature, peel, and cut into cubes.
- Thinly slice the onions and soak them in fresh lemon juice to remove some of the bite if you wish.
- Slice or dice the tomatoes, cut the olives in half, and drain the tuna.
- Mix the potatoes, tomatoes, onions, tuna, and olives together. Tear up the basil and add along with capers, oregano, and the anchovies, if using.
- Season to taste with olive oil, red wine vinegar, and salt and pepper.
