Italian Salads > Tomato Salads > Soppressata Salads

Soppressata and Tomato Salad Recipe

Ingredients with Measurements:
- 1/2 pound soppressata, sliced thinly
- 4 medium-sized tomatoes, sliced
- 1/2 red onion, sliced thinly
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste

Special equipment needed: None

Step-by-step instructions:
1. In a large bowl, combine the sliced soppressata, sliced tomatoes, and sliced red onion.
2. In a small bowl, whisk together the red wine vinegar, extra-virgin olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Add the chopped basil leaves and toss again.
5. Serve immediately or refrigerate until ready to serve.

10 minutes
Temperature: Room temperature
Serving size: 4 servings

Nutritional information:
- Calories: 350
- Fat: 28g
- Carbohydrates: 8g
- Protein: 18g
- Fiber: 2g

Substitutions for ingredients:
- Soppressata can be substituted with salami or prosciutto.
- Red wine vinegar can be substituted with balsamic vinegar or lemon juice.
- Extra-virgin olive oil can be substituted with any other type of oil.

Variations:
- Add sliced cucumbers or bell peppers for extra crunch.
- Use cherry tomatoes instead of sliced tomatoes.
- Add crumbled feta cheese for extra flavor.

Tips and tricks:
- Use a sharp knife to slice the soppressata thinly.
- Use ripe tomatoes for the best flavor.
- Let the salad sit for a few minutes before serving to allow the flavors to meld together.

Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 2 days.

Reheating instructions: None

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra basil leaves.

Garnishes: Extra basil leaves

Pairings: This salad pairs well with crusty bread and a glass of red wine.

Suggested side dishes: Grilled vegetables or a simple green salad.

Troubleshooting advice: None

Food safety advice:
- Make sure to wash the tomatoes and basil leaves before using.
- Store the salad in the refrigerator if not serving immediately.

Food history: Soppressata is a type of Italian dry-cured sausage that originated in Southern Italy.

Flavor profiles: This salad is savory, salty, and slightly tangy.

Serving suggestions: Serve this salad as an appetizer or as a light lunch.

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Region: Italian

Taste: Savory, Tangy, Salty, Spicy, Tart