Here, crisp lettuce is tossed with ripe tomatoes, potatoes, capers, basil and olives. Tomato juice is the secret ingredient in the dressing.

G. Franco Romagnoli
Source: EatingWell Magazine, May/June 1993


Recipe Summary

30 mins


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; protein 4.3g 9% DV; carbohydrates 15g 5% DV; dietary fiber 3.2g 13% DV; sugars 3.5g; fat 6.4g 10% DV; saturated fat 2.4g 12% DV; cholesterol 11.1mg 4% DV; vitamin a iu 7183.9IU 144% DV; vitamin c 17.6mg 29% DV; folate 131.4mcg 33% DV; calcium 101mg 10% DV; iron 1.4mg 8% DV; magnesium 32.2mg 12% DV; potassium 555mg 16% DV; sodium 314.1mg 13% DV; thiamin 0.1mg 13% DV.

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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