Condiglione - Liguria's Summer Salad
A light and simple Ligurian summer salad of tomatoes, taggiasca olives, red onion, capers, and oregano dressed with extra virgin olive oil.
Equipment
- Sharp knife
- Chopping Board
- Wide serving bowl or large plate
Ingredients
- 500 grams cuore di bue tomatoes or large beefsteak tomatoes
- 1 medium red onion thinly sliced
- 1 yellow bell pepper sliced and de-seeded
- 100 grams Taggiasca olives pitted
- 2 tbsp capers salt-packed, rinsed
- 4 fillets anchovies roughly chopped
- 4 tbsp extra virgin olive oil Ligurian if possible
- 1 tsp freshly oregano chopped
- Salt to taste
- pepper to taste
Optional
- 100 grams cucumber sliced
- 100 grams green beans blanched
- 80 grams good-quality tuna in olive oil drained
- 4 soft-boiled eggs quartered
Instructions
- Slice the tomatoes into thick rounds or rough wedges. Arrange in a wide bowl or on a large plate.
- Scatter the red onion, yellow bell pepper, taggiasca olives, anchovies and rinsed capers over the tomatoes and onion. Add cucumber, green beans, soft-boiled eggs, and tuna at this stage if using.
- Pour the olive oil over the salad. Season with salt and dried oregano. Turn gently once or twice. Leave to sit for 10 minutes before serving so the tomatoes release their juice into the oil.
Notes
- Taggiasca olives are the correct choice here. Their mild, nutty flavour is nothing like a kalamata. Look for them in Italian delis or online.
- Cuore di bue tomatoes are the traditional Ligurian variety. Any large, meaty beefsteak tomato is a good substitute.
- Salt-packed capers have a better flavour than capers in brine. Rinse thoroughly before using.
- Do not refrigerate before serving. Tomatoes lose flavour in the fridge. Dress at room temperature and serve immediately.
- Tuna makes this a more substantial dish. Leave it out for a lighter antipasto or contorno.