Insalata Eoliana di Capperi
Insalata Eoliana is a summer dish that celebrates the legendary capers of Salina, among the finest in the world. An explosion of Mediterranean flavors: capers, cherry tomatoes, olives, red onion, and wild oregano from the islands.
Simple and perfect, it's best enjoyed at sunset with a view of Stromboli.
Preparation
- 1
Desalt the capers in cold water for 30 minutes, changing the water twice. Drain and pat dry.
- 2
Cut the cherry tomatoes in half, slice the cucumber into rounds, and thinly slice the red onion.
- 3
Compose the salad on a plate: cherry tomatoes, cucumber, onion, olives, and capers.
- 4
Dress with oil, oregano, and basil torn by hand.
- 5
Toast the bread slices and place them on the bottom of the plate.
- 6
Pour the salad over the toasted bread and let it rest for 5 minutes before serving.
Chef's Tips
Salt-cured capers are far more aromatic than those in vinegar. Desalt them well but not excessively—they should retain a slight savory taste.