Recipe Image

Islander Salad (Insalata isolana)

  • 20 m
  • 30 m
G. Franco Romagnoli
“Here, crisp lettuce is tossed with ripe tomatoes, potatoes, capers, basil and olives. Tomato juice is the secret ingredient in the dressing.”


    • 1 small red onion, thinly sliced
    • 1 head crisp lettuce, such as romaine or iceberg, washed and torn into bite-sized pieces (10 cups)
    • 1 large ripe tomato, cored and cut into wedges
    • 2 small new potatoes, cooked and cubed
    • 1 tablespoon chopped fresh basil
    • 1 tablespoon drained capers, rinsed and chopped
    • 6 black olives, preferably Sicilian, pitted and chopped
    • ½ cup crumbled ricotta salata, (see Note) or feta cheese (2 ounces)
    • 2 tablespoons tomato juice
    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon red-wine vinegar
    • Salt & freshly ground pepper, to taste


  • 1 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.
  • 2 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/18/2019