Aeolian-style Summer Salad / Insalata estiva in stile eoliano

Aeolian-style Summer Salad / Insalata estiva in stile eoliano

“This dish is all about the tomatoes. It's hard to perfectly replicate a delicious, fresh salad from Sicily's Aeolian islands when in the UK, yet we produce many delicious varieties of tomatoes that will stand up well in comparison. I'd use a plum vine or a Bull's Heart tomato - ensure they are ripe, but not over ripe.” Ben Tish

Credit: Adapted from a recipe in the book “Sicilia – a love letter to the food of Sicily” by Ben Tish.


    Ingredients: Serves 4
  • 300g medium-sized, sweet red cherry tomatoes (vine-ripened are best), sliced into rounds
  • 2 handfuls (about 60g) of pitted green olives
  • 2 small red onions, thinly sliced
  • 50g sultanas
  • Handful of lightly crushed walnuts
  • –1 tablespoon dried crushed oregano
  • 10 stalks of flat leaf parsley, chopped
  • Finely chopped mint leaves
  • For the dressing:
  • 2 teaspoons of white wine vinegar or balsamic vinegar
  • 6 tablespoons extra virgin olive oil
  • Zest and juice of one large Sicilian unwaxed lemon
  • A pinch of sea salt and freshly ground black pepper

  1. Whisk together the ingredients for the dressing. Leave to marinate for 15 minutes.
  2. Place the sultanas into a small bowl. Pour enough hot water over the sultanas to cover them and let them sit for 10-15 minutes, then drain and use.
  3. To assemble the salad, carefully arrange the tomato slices on a serving plate and sprinkle over a pinch of salt. Lay the sultanas, olives, onions, walnuts and herbs over the top then drizzle over the dressing. Leave to marinate for 15 minutes.
  4. Leave the salad for 5 minutes, so all the flavours come together, before serving.
Produced by John Fletcher @

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