Tomato and Salami Salad (Insalata Di Pomodorie Salame)
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 lb Tomatoes thinly sliced
- 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
Instructions
- Arrange the tomato and salami slices in a serving dish. Separate the rows with the chopped olives.
- 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.
- Chill in the refrigerator for 15 minutes. Sprinkle over the chopped basil before serving.
Calories: 261 kcal
Carbohydrates: 4 g
Protein: 7 g
Fat: 24g
Saturated Fat: 5 g
Cholesterol: 22 mg
Sodium: 708 mg
Potassium: 295 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 663 IU
Vitamin C: 11 mg
Calcium: 15 mg
Iron: 1 mg