Sicilian Harvest Salad Food

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SICILIAN GRILLED VEGETABLE SALAD



Sicilian Grilled Vegetable Salad image

A great way to use fresh garden vegetables. Serve chilled as a summer salad or a side dish for steak. Can be served on top of bread or on a bed of lettuce. A recipe from Sicily.

Provided by impellizzeri kitchen

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 8h45m

Yield 8

Number Of Ingredients 10

1 large eggplant, peeled and cut into 1/2-inch slices
1 large sweet onion, peeled and halved
1 red bell pepper, halved and seeded
1 green bell pepper, halved and seeded
1 small zucchini, cut into 1/2-inch slices
8 fresh tomatoes, chopped
¼ cup balsamic vinegar
¼ cup olive oil
12 fresh basil leaves
salt and pepper to taste

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place eggplant, onion, red bell pepper, green bell pepper, and zucchini on the grill and cook until slightly softened and grill marks have formed on each side, 15 to 30 minutes. Remove vegetables from grill and cut into cubes. Transfer to a large bowl.
  • Add tomatoes, vinegar, olive oil, basil, salt, and pepper. Toss thoroughly. Refrigerate 8 hours to overnight. Toss again before serving.

Nutrition Facts : Calories 127.5 calories, Carbohydrate 15.4 g, Fat 7.3 g, Fiber 5.4 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 31.8 mg, Sugar 8.4 g

SICILIAN CHUNK VEGETABLE SALAD



Sicilian Chunk Vegetable Salad image

Provided by Rachael Ray : Food Network

Time 13m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 to 1/3 pound fresh green beans, trimmed
4 ribs celery, chopped
1/2 European or English "seedless" cucumber, diced
2 vine ripe tomatoes, seeded and chopped
1/2 medium red onion, chopped
8 hot peppers, small cherry peppers or peperoncini peppers
1 small jar, 6 to 8 ounces, marinated mushrooms, drained
1 tin flat anchovies, drained and chopped
12 large green olives, pitted and coarsely chopped
1 1/2 tablespoons red wine vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
Salt and coarse black pepper

Steps:

  • Steam green beans over pasta water if preparing the above recipe, or simmer beans in 1-inch of boiling water for 3 minutes. Drain green beans, run under cold water to cool off and chop them into thirds. Combine all salad ingredients in a bowl and toss. Dress salad with vinegar, oil, salt and pepper and serve.

AUTHENTIC SICILIAN POTATO SALAD



Authentic Sicilian Potato Salad image

This is another recipe that my family has been making for ages. I grew up eating this before I ever had the kind with mayonnaise (which I also happen to love) I have approximated some of the amounts of the ingredients simply because the cooks need to find the right amount by tasting as they go along. Everyone who has tried my family's version has raved, being Italian or non. This also develops more flavor when it sits for a few hours or overnight. Just stir well before serving. One last thing... although I normally use red wine vinegar, I also use Balsamic, but balsamic can give the salad a brownish color that may not be as visibly pleasing, but still tastes wonderful!! Please note: This salad is intended to be slightly tart. Be careful when adding the vinegar. You may not want to use the full amount. Add gradually according to your taste.

Provided by FoodFromSicily

Categories     Potato

Time 30m

Yield 7 serving(s)

Number Of Ingredients 10

6 -7 medium size potatoes
5 hard-boiled eggs
3/4 cup sliced radish
1 cup heart celery, sliced (with leaves)
1/2 cup chopped red onion (optional)
1 tablespoon dried oregano
1/2 cup red wine vinegar (approximate)
1/2 cup extra virgin olive oil (approximate)
salt & pepper (to taste)
1 tablespoon sugar (approximate)

Steps:

  • in a large pot boil potatoes and eggs until potatoes are fork tender.
  • Rinse potatoes and chill well.
  • Peel and dice potatoes into cubes and place in a large bowl.
  • Slice peeled hard boiled eggs and add to the potatoes.
  • Add remaining ingredients. Mix well being careful not to crush potatoes.
  • Adjust amounts of wet ingredients as you go along to however you prefer tartness and moisture.
  • Chill well and gently toss before serving.
  • (allow time for chilling).

Nutrition Facts : Calories 344.6, Fat 19.5, SaturatedFat 3.4, Cholesterol 151.4, Sodium 72, Carbohydrate 35.2, Fiber 4.6, Sugar 4.2, Protein 8.4

SICILIAN SALAD



Sicilian Salad image

Categories     Salad     Leafy Green     Olive     Tomato     Appetizer     Side     No-Cook     Quick & Easy     Celery     Arugula     Summer     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 10

3 bunches arugula (3/4 lb), coarse stems discarded and leaves torn into pieces
1/2 lb Bibb lettuce (2 small heads), leaves torn if large
1 celery heart (1/2 lb), thinly sliced on a sharp diagonal
1 small red onion, halved lengthwise and very thinly sliced crosswise
1/2 lb cherry tomatoes, halved
1/2 lb brine-cured black olives (1 cup), drained
2 tablespoons drained bottled capers, rinsed
1/3 cup extra-virgin olive oil
1 teaspoon coarse sea salt (preferably Sicilian)
2 tablespoons red-wine vinegar

Steps:

  • Combine arugula, lettuce, celery, onion, tomatoes, olives, and capers in a large bowl. Drizzle with oil and sprinkle with sea salt, then toss. Drizzle with vinegar and toss again.

SICILIAN CHOPPED SALAD



Sicilian Chopped Salad image

Loaded with fabulous flavor, this hearty salad comes together in no time. Chop the tomatoes and celery and cube the mozzarella before guests arrive, and you'll have this ready in moments. -Beth Burgmeier, East Dubuque, Illinois

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 8

1 package (12 ounces) iceberg lettuce blend
1 jar (16 ounces) pickled banana peppers, drained and sliced
1 jar (5-3/4 ounces) sliced green olives with pimientos, drained
3 plum tomatoes, chopped
4 celery ribs, chopped
1 cup chopped pepperoni
1/2 cup cubed part-skim mozzarella cheese
1/2 cup Italian salad dressing

Steps:

  • In a large bowl, combine the first seven ingredients. Drizzle with dressing and toss to coat.

Nutrition Facts : Calories 170 calories, Fat 13g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 1225mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

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