Here, crisp lettuce is tossed with ripe tomatoes, potatoes, capers, basil and olives. Tomato juice is the secret ingredient in the dressing. Source: EatingWell Magazine, May/June 1993

G. Franco Romagnoli
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Ingredients

Directions

  • Cover onions with very cold water in a small bowl and let soak for 10 minutes. Drain the onions and place them in a salad bowl, along with lettuce, tomatoes, potatoes, basil, capers, olives and cheese.

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  • Whisk together tomato juice, oil and vinegar in a small bowl. Season with salt and pepper. Pour over the salad and toss.

Tips

Note: Ricotta salata, a firm, salted ricotta, can be found at well-stocked cheese shops and Italian markets.

Nutrition Facts

130 calories; 6.4 g total fat; 11 mg cholesterol; 314 mg sodium. 15 g carbohydrates; 4.3 g protein; Full Nutrition

Reviews (1)

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1 Ratings
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  • 4 star values: 1
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Rating: 4 stars
10/30/2011
I served this salad in 1993 (this is 2010) and the simple salad and dressing is STILL my favorite. It is low-salt low-calories but MAXIMUM interest with potatoes olives capers basil and a dressing that is all flavor not oily or salty. Read More