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Islander Salad (Insalata isolana)

May/June 1993

Your rating: None Average: 3.7 (3 votes)

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



READER'S COMMENT:
"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...
Islander Salad  (Insalata isolana)

Makes: 6 servings

Active Time:

Total Time:

Ingredients

  • 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
  • 1/2 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

Preparation

  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.

Tips & Notes

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

Nutrition

Per serving: 108 calories; 5 g fat (1 g sat, 2 g mono); 6 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 5 g protein; 3 g fiber; 159 mg sodium; 498 mg potassium.

Nutrition Bonus: Vitamin A (116% daily value), Vitamin C (52% dv), Folate (36% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1 vegetable, 1 fat


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