Tomato and Salami Salad (Insalata Di Pomodorie Salame) recipe
information
This is one of the simplest and one of the most typical of Italian antipasto dishes. Serve with lots of crusty bread to mop up the sauce, and some mellow Chianti Classico wine.
ingredients
1/2 kg (1 lb) Tomatoes, thinly sliced
175 g (6 oz) Salami, thinly sliced
6 Black olives, chopped
6 Tbs Olive oil
3 Tbs White wine vinegar
1 tsp Lemon juice
1 Large garlic clove, crushed
Salt and pepper to taste
1 Tbs Chopped fresh basil
175 g (6 oz) Salami, thinly sliced
6 Black olives, chopped
6 Tbs Olive oil
3 Tbs White wine vinegar
1 tsp Lemon juice
1 Large garlic clove, crushed
Salt and pepper to taste
1 Tbs Chopped fresh basil
method
1. Arrange the tomato and salami slices in a serving dish. Separate the rows with the chopped olives.
2. Combine all the remaining ingredients, except the basil, in a screw-top jar and shake well to blend. Pour the dressing over the tomato mixture.
3. Chill in the refrigerator for 15 minutes. Sprinkle over the chopped basil before serving.
2. Combine all the remaining ingredients, except the basil, in a screw-top jar and shake well to blend. Pour the dressing over the tomato mixture.
3. Chill in the refrigerator for 15 minutes. Sprinkle over the chopped basil before serving.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
