a classic sicilian salad and a summer in sicily
i spent a summer in sicily because of this salad
Siracusa to be exact. And I ate some of the best food I’ve ever had in my life. This is the salad that drew me there.
| SERVES | PREP TIME | COOK TIME |
|---|---|---|
| 1 - 2 | 5 mins | 0 mins |
Though it was nearly three years ago, I remember it like it was yesterday (and I dream of it often).
Many mornings were spent at Mercato Ortigia where I would find things like pistaccio crema that filled my body and soul with so much love and joy I didn’t know what to do — all I could do was laugh.
One morning an older Italian man handed me fresh mozzaerlla di bufala that he’d made just three hours before. Naturally, I put my bags down, pulled out some of the tomatoes I’d just bought, and stood there eating, smiling, and laughing.
There was a small stand in front of a restaurant that served calamari fritto and boiled pulpo. It was brought in from the sea earlier that morning. The calamari fritto was so perfectly breaded and fried that I had to stop in the middle of the bustling market to eat it from my paper cone. Again, while smiling and laughing.
People were watching. I didn’t care. I was happier than I’d ever been.
Quickly, I became friends with the cheese men and the fishmongers. By the end of the month, my face became familiar and my visits were expected. It was a simple and beautiful way to live.
Let me tell you how I ended up there …
There’s a Sicilian restaurant in Rome. One I highly recommend. It’s in Monteverde and it happened to be 5 minutes from my first apartment in the Eternal City. It’s open Sundays (which is rare) and closed Mondays. It’s inviting and casual. The same men work there every night. It’s called Lumi di Sicilia. You should go if you visit Rome (check out my guide for more if you spend a day in Rome).
I went on a date there one night with an Italian — we ordered well. Cozzi a bruoru (mussels in broth) per antipasti, tagghiarini cu pisci spata, menta e milinciani e pasta ca’ norma (two plates of fresh pasta) per primi, calamari chini (breaded and stuffed calamari) per secundi. And, of course, a bottle of vino bianco.
Our server suggested a salad to accompany our second dish (well third when you consider antipasti but that doesn’t seem to count there) so we gave it a try.
It changed my life.
The simplicity of the dish allowed the high-quality ingredients to shine. At that moment, I knew I was destined to spend time in Sicily. And I’m so grateful I did.
Here’s how you can make the same salad at home. It’s perfect for one, but it’s also a great addition to a dinner party.
INGREDIENTS
1/4 red onion, thinly sliced
1/2 fennel bulb, thinly sliced
1 blood orange (or regular), peeled and sliced into circles
a few oil cured black olives
a generous drizzle of high-quality extra virgin olive oil
INSTRUCTIONS
Layer all ingredients on a platter or toss them together in a large bowl; drizzle olive oil on top.
Notes
Serves 1-2. Feel free to double if you’re hosting a dinner party for 4.
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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.