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Loading The Puglian Cookbook
  • Tomato Salad

    This simple tomato salad can also be used to make bruschetta. Although not exclusive to Puglia, it is often served on toasted bread as a starter, as it highlights the quality and sweetness of ripe Puglian tomatoes. Try it with the Orecchiette with Broccoli (see recipe) or the Spaghetti with Zucchini and Pecorino Cheese (see recipe).

    YIELD: 8 SERVINGS
    • 1 pound (454 g) ripe tomatoes, chopped
    • ½ red onion, peeled and finely chopped
    • 1½ teaspoons (7.5 mL) sea salt
    • 3 tablespoons (45 mL) extra virgin olive oil
    • 1½ tablespoons (22.5 mL) red wine vinegar
    • 1 tablespoon (15 mL) chopped basil

    1. In a large bowl, combine the tomatoes and onion. Season with the salt, olive oil, and vinegar.

    2. Serve sprinkled with the basil.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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