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The Godfather of all the salads.
This Sicilian Summer Salad is perfect for your next al fresco dinner, it’s refreshing, nourishing and I bet this will be elected the salad of the season. The greatest hits of this time of the year are all reunited to make the Insalata Vastasa: heirloom tomatoes, green beans, potatoes, black olives, red onions. And anchovies. Anchovies never hurt.
What makes the difference here, as for all the simple recipes, is top ingredients. And…a superior quality of white wine vinegar (I know you already have an excellent extra-virgin olive oil 😉
The only dressing for this Sicilian Summer Salad is white wine vinegar, extra virgin olive oil, and oregano. I don’t even add salt because of the anchovies.
You can make it vegan omitting the anchovies. It’s natural born gluten-free.
vastasa-salad-the-sicilian-summer-salad
A note on the name: this beautiful word Vastasa means bad-mannered in Sicilian, and it probably takes the name from poor people who in the past had not the manners, but they really know how to eat.
Vastasa salad keeps very well in the fridge for at least two full days, I would suggest making more, so you have something ready for these hot days. And you can make it in advance too.
Also, I like to cook everything and keep it cooked it the fridge, so they are ready to eat (with the leftover of green beans and potatoes I made Genovese Pesto…just saying).
It’s such a simple plate that doesn’t really require a classic recipe.
All you need is:
- a big heirloom tomato
- a couple of potatoes (boiled). I like the organic baby russet potatoes. I cook them in very salty water for 10 minutes with the skin on (it’s full of nutrients when organic)
- Green beans, as much as you like. I am not really a fan…so my Vastasa Salad it’s not full of green beans.
- Red onions: I would go for half, but if you like more, go for more. I keep them in cold water until it’s time to mix in, so they are easier to digest.
- black olives 8 or 10
- anchovies 4 or 6
- oil
- white vinegar
- oregano (a lot)
What I suggest to do is to start in a big bow with 2 tbsp of Olive oil and 1 tbsp of vinegar, and a lot or oregano (three tbsp). Mix in the potatoes, toss to coat and continue with green beans, then tomatoes.
Taste to see if it’s well seasoned, in case add more. White vinegar has to be present and brightening the salad so in case add another splash.
Top with red onions, olive oil, and anchovies.
