Pantesca

Pantesca salad is a traditional dish from the island of Pantelleria, located off the coast of Sicily, Italy. It is a fresh and flavorful salad that typically includes tomatoes, capers, olives, onions, and potatoes. Here is a recipe for Pantesca salad:

Ingredients:

• 1 pound small potatoes
• 2 cups cherry tomatoes, halved
• 1/2 cup pitted Kalamata olives
• 2 tablespoons capers
• 1 small red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• Salt and pepper

Instructions:

1. Scrub the potatoes and place them in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool.
2. Cut the cooled potatoes into bite-sized pieces and place them in a large bowl.
3. Add the cherry tomatoes, Kalamata olives, capers, red onion, and parsley to the bowl with the potatoes.
4. In a small bowl, whisk together the red wine vinegar and olive oil. Season with salt and pepper to taste.
5. Pour the dressing over the salad and toss gently to coat.
6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
7. Serve the Pantesca salad chilled or at room temperature.

EOLIANA

Eoliana salad, also known as Insalata Eoliana, is a fresh and vibrant salad from the Aeolian Islands off the coast of Sicily, Italy. It typically includes tomatoes, red onions, capers, and tuna, and is dressed with a simple lemon and olive oil dressing. Here’s a recipe for Eoliana salad:

Ingredients:

• 2 large ripe tomatoes, cut into bite-sized pieces
• 1 small red onion, thinly sliced
• 2 tablespoons capers, drained
• 1 can of tuna in olive oil, drained
• 2 tablespoons extra-virgin olive oil
• Juice of 1 lemon
• Salt and pepper
• Fresh basil leaves, torn (optional)

Instructions:

1. In a large bowl, combine the tomatoes, red onion, capers, and tuna.
2. In a small bowl, whisk together the olive oil and lemon juice until well combined. Season with salt and pepper to taste.
3. Pour the dressing over the salad and toss gently to coat.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Before serving, give the salad a gentle toss and garnish with torn basil leaves, if desired.
6. Serve the Eoliana salad chilled or at room temperature.

Vulcano or Volcano

Vulcano salad is a traditional Sicilian salad named after the famous volcano, Mount Etna. It is a refreshing and simple salad that highlights the flavors of fresh vegetables and local ingredients. Here’s a recipe for Vulcano salad:

Ingredients:

• 2 cups cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1/2 cup pitted green olives
• 1/4 cup chopped fresh parsley
• 2 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil
• Salt and pepper
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. In a large bowl, combine the cherry tomatoes, red onion, green olives, and parsley.
2. In a small bowl, whisk together the red wine vinegar and olive oil. Season with salt and pepper to taste.
3. Pour the dressing over the salad and toss gently to coat.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Before serving, give the salad a gentle toss and sprinkle with crumbled feta cheese, if desired.
6. Serve the Vulcano salad chilled or at room temperature.

Calabrese

Calabrese salad is a fresh and flavorful salad from the southern Italian region of Calabria. It is a simple salad that highlights the flavors of fresh vegetables and is typically dressed with a simple vinaigrette. Here’s a recipe for Calabrese salad:

Ingredients:

• 2 large ripe tomatoes, cut into bite-sized pieces
• 1 small red onion, thinly sliced
• 1/2 cup sliced black olives
• 1/4 cup chopped fresh parsley
• 2 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil
• Salt and pepper
• 1/2 cup crumbled feta cheese (optional)

Instructions:

1. In a large bowl, combine the tomatoes, red onion, black olives, and parsley.
2. In a small bowl, whisk together the red wine vinegar and olive oil. Season with salt and pepper to taste.
3. Pour the dressing over the salad and toss gently to coat.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Before serving, give the salad a gentle toss and sprinkle with crumbled feta cheese, if desired.
6. Serve the Calabrese salad chilled or at room temperature.

ISOLANA FROM ISCHIA

Isolana salad, also known as Insalata Isolana, is a traditional salad from the island of Ischia, located off the coast of Naples, Italy. It is a simple salad that highlights the flavors of fresh vegetables and is typically dressed with a simple vinaigrette. Here’s a recipe for Isolana salad:

Ingredients:

• 2 large ripe tomatoes, cut into bite-sized pieces
• 1 small red onion, thinly sliced
• 1 small cucumber, peeled and sliced
• 1/2 cup pitted black olives
• 1/4 cup chopped fresh basil
• 2 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil
• Salt and pepper
• 1/2 cup crumbled feta cheese (optional)

Instructions:

1. In a large bowl, combine the tomatoes, red onion, cucumber, black olives, and basil.
2. In a small bowl, whisk together the red wine vinegar and olive oil. Season with salt and pepper to taste.
3. Pour the dressing over the salad and toss gently to coat.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Before serving, give the salad a gentle toss and sprinkle with crumbled feta cheese, if desired.
6. Serve the Isolana salad chilled or at room temperature.

LEMON SALAD

Lemon salad is a simple and refreshing salad that highlights the bright and zesty flavor of lemons. Here’s a recipe for lemon salad:

Ingredients:

• 4 cups mixed greens (such as arugula, spinach, and/or lettuce)
• 1 lemon, thinly sliced
• 1/4 cup shaved Parmesan cheese
• 2 tablespoons extra-virgin olive oil
• Salt and pepper

Instructions:

1. Wash and dry the mixed greens and place them in a large salad bowl.
2. Arrange the lemon slices on top of the mixed greens.
3. In a small bowl, whisk together the extra-virgin olive oil, salt, and pepper.
4. Drizzle the dressing over the salad.
5. Top with shaved Parmesan cheese.
6. Serve the lemon salad immediately.