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


Ingredient Checklist


Instructions Checklist
  • 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.

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


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

Nutrition Facts

130 calories; total fat 6.4g 10% DV; saturated fat 2.4g; cholesterol 11mg 4% DV; sodium 314mg 13% DV; potassium 555mg 16% DV; carbohydrates 15g 5% DV; fiber 3.2g 13% DV; sugar 4g; protein 4.3g 9% DV; exchange other carbs 1; vitamin a iu 7184IU; vitamin c 18mg; folate 131mcg; calcium 101mg; iron 1mg; magnesium 32mg; thiaminmg.

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Rating: 4 stars
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