Insalata Alla Palermitana Salad Palermo Style Recipes

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INSALATA CAPRESE



Insalata Caprese image

(TInsalata caprese (literally, the salad from Capri) is the perfect summertime dish for cooks in a hurry; slicing is the hardest part. Can be prepared in 45 minutes or less.

Provided by Faith Willinger

Categories     Salad     Tomato     Appetizer     No-Cook     Vegetarian     Quick & Easy     Mozzarella     Basil     Summer     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 7

2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick
1 pound fresh mozzarella, sliced1/4 inch thick
1/4 cup packed fresh basil or arugula leaves, washed well and spun dry
1/4 teaspoon dried oregano, crumbled, if using arugula instead of basil
3 to 4 tablespoons extra-virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste

Steps:

  • On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper.

INSALATA ALLA PALERMITANA (SALAD, PALERMO STYLE)



Insalata Alla Palermitana (Salad, Palermo Style) image

Make and share this Insalata Alla Palermitana (Salad, Palermo Style) recipe from Food.com.

Provided by Annacia

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

100 g waxy potatoes (washed but unpeeled)
100 g green beans
4 anchovy fillets
100 g tomatoes
extra virgin olive oil (to taste)
1 large onion
1 dash white wine vinegar
salt and pepper

Steps:

  • Place the onion in its skin on a baking tray and put in a hot (I'd say 400 degrees) oven for about 20-30 minutes until it becomes slightly caramlised and soft.
  • Boil the potatoes and the green beans in salted water until tender, drain and leave to cool.
  • Chop up the tomatoes and add to a large salad bowl.
  • Then cube the potatoes and add to the tomatoes along with the green beans.
  • Chop up your very soft onion and add the anchovy fillets, bashing down into small pieces.
  • Add a good lashing of excellent olive oil and a dash of white wine vinegar. Salt and pepper to taste and serve warm or cool, either as an antipasti, as a side dish or as a main second.

INSALATA PANTESCA



Insalata Pantesca image

Provided by Food Network

Time 45m

Yield 2 servings

Number Of Ingredients 14

4 ounces fingerling potatoes
1 small red onion, peeled and thinly sliced
4 medium red heirloom tomatoes, cored and cut into 1-inch cubes
2 medium green heirloom tomatoes, cored and cut into 1-inch cubes
2 medium yellow heirloom tomatoes, cored and cut into 2-inch cubes
1/4 cup green (preferably Picholine) olives, pitted
1 tablespoon capers
1 tablespoon Champagne wine vinegar
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced oregano leaves
1/4 cup extra-virgin olive oil
Lemon juice, to taste
1/2 cup caperberries

Steps:

  • In salted boiling water, cook the potatoes until tender. Drain and allow to cool to room temperature. Peel and cut into 4 to 6 pieces. Transfer to a medium bowl. Add the red onions, tomatoes, olives and capers.
  • In another bowl, combine the vinegar, salt, pepper and oregano. Slowly whisk in the olive oil. Pour over salad mix. Taste and season with lemon juice.
  • Divide salad into 2 and mound onto salad plates. Surround with caper berries.

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