Insalata Eoliana: Summer Salad From the Aeolian Islands

Name: Insalata Eoliana: Summer Salad From the Aeolian Islands
Cook time: 30 minutes
Cuisine: Italian
Ingredients: 3 tablespoons (1 1/2 ounces; 40 g) capers; preferable salt-preserved; rinsed and drained 6 baby potatoes; about 6 ounces (170 g); scrubbed Extra-virgin olive oil Fine sea salt and freshly ground black pepper 2 large; thick slices rustic bread 1 clove garlic; peeled 1 small head romaine lettuce 1 large cucumber 1 medium or 2 small red torpedo onions 1/2 pint cherry tomatoes 1/2 cup Kalamata olives 3 tablespoons red or white wine vinegar; or to taste 1 (5 ounces/140 g) can tuna in extra-virgin olive oil; drained 1 1/2 ounces (40 g) caper berries (I substituted caper leaves in brine) A handful of torn basil leaves

Piatto Unico

Domenica Marchetti | Thu, 07/15/2021 - 12:39

Difficulty Level

Low

Cooking Time

30 minutes

Cost

Low

Named for the Greek demi-god of winds, the Aeolian islands are a collection of seven volcanic islands in the Tyrrhenian Sea between Sicily and mainland Italy. The largest and most populous is Lipari, while Alicudi, the westernmost island, with a population of 80, is the most remote. The archipelago, with two active volcanos, is listed as a UNESCO World Heritage Site and is a popular summer tourist destination.

The cuisine of the islands is healthful and appetizing, compose