While traveling over the past weeks, a few things we ate really made an impression. While staying in Malfa, on the island of Salina, in the Aeolian Islands, we ate at La Pinnata del Monsu' a couple of times. Both times, I ordered their "Eolie Salad," and it was delicious. I listed the ingredients on our second visit, and think I've found the recipe. It is delicious, particularly if the tomatoes are ripe and fresh.
Eolie Salad - for 4
1 pound new potatoes
1 small red onion, sliced very thin
1 tablespoon fresh oregano or 1 teaspoon dried oregano
2 dozen ripe cherry tomatoes, halved
1/4 cup capers
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
salt and ground black pepper to taste
few sprigs fresh basil, optional
Wash and boil the potatoes. Drain, peel and cut into 1" chunks. Put them in a bowl, season with a drizzle of vinegar and cover the bowl.
Slice the red onion in thin slices.
Halve the tomatoes and toss in a bowl, along with the capers. Add potatoes and oregano, and toss lightly. Sprinkle red onion slices on top. Drizzle with olive oil and vinegar to taste, plus salt and pepper.
We had other versions of this same recipe, with tuna chunks, cucumber slices, or fresh mozzarella added. All were delicious but I preferred La Pinnata del Monsu's version.
Eolie Salad - for 4
1 pound new potatoes
1 small red onion, sliced very thin
1 tablespoon fresh oregano or 1 teaspoon dried oregano
2 dozen ripe cherry tomatoes, halved
1/4 cup capers
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
salt and ground black pepper to taste
few sprigs fresh basil, optional
Wash and boil the potatoes. Drain, peel and cut into 1" chunks. Put them in a bowl, season with a drizzle of vinegar and cover the bowl.
Slice the red onion in thin slices.
Halve the tomatoes and toss in a bowl, along with the capers. Add potatoes and oregano, and toss lightly. Sprinkle red onion slices on top. Drizzle with olive oil and vinegar to taste, plus salt and pepper.
We had other versions of this same recipe, with tuna chunks, cucumber slices, or fresh mozzarella added. All were delicious but I preferred La Pinnata del Monsu's version.
