Print it
Original Italian name: Condijun
Place of origin: Liguria, Northwest Italy
The Colourful salad is the most wonderful variation of Italian spring salads. This recipe comes from Liguria, Northwest Italy, a beautiful place where locals cultivate vegetables many centuries.
I always love this colourful salad because it fumes like Spring itself. You can enjoy this salad through all around year because practically all ingredients are available in every season. The salad is very easy to make. It only takes 5 minutes to chop vegetables and almost 10 minutes extra to leave the salad still in order to make it fully flavoured before serving. If you can make a special effort to use ripe flavour tomatoes, anchovies fillets and to buy original Ligurian olives with their stones in, you will end up with a fantastic -tasting salad.
Colourful salad
Ingredients (serves 4)
Preparation time -15 min
1 clove garlic
4-5 ripe tomatoes, peeled and seeded, chopped into small pieces
2 yellow bell peppers, chopped into small pieces
1 cucumber, chopped into small pieces
2 spring onions, chopped into small pieces
1/2 cup of black olives
2-3 anchovies fillets, chopped
3-4 fresh basil leaves, chopped
1 tablespoon of extra virgin olive oil
1 teaspoon of red wine vinegar
salt, freshly milled
1 hard boiled egg
Method
Rub garlic over the inside surface of a salad bowl and remove it afterwards. Peel tomatoes and take off seeds from tomatoes and peppers. Chop tomatoes, peppers, cucumber and onions into small pieces. Put everything into the bowl and add olives, chopped anchovies and basil. Dress with oil, vinegar and salt. If desired, add a hard boiled egg cut into eight.
Mix well and allow the salad to stand still for about 10 minutes enrich the flavour before serving.
If you enjoyed this post, make sure you subscribe to my RSS feed Print it
{ 0 comments… add one now }