Tomato and celery salad from giglio island

Tomato and celery salad from giglio island

Insalata gigliese

By
From
Acquacotta
Serves
4 as side dish
Photographer
Emiko Davies; Lauren Bamford

This bright, refreshing salad is all I feel like eating all summer long – either just on its own or as a side dish to some simply grilled fish. The crunch of celery and the squirt of summer tomatoes are wonderful, but the thing I love most are the celery leaves, so underused and underrated in the kitchen. Here, the leaves are treated almost like a herb – so pick a nice stalk of celery that’s not too large and old (which will be tough), something young and tender with healthy leaves. It’s a good one to prepare in advance to give the flavours a chance to mingle.

Ingredients

Quantity Ingredient
2 spring onions, finely sliced
or 1/2 red onion, finely sliced
4 young celery stalks with leaves, finely sliced
4 large tomatoes, diced
2-3 tablespoons extra-virgin olive oil
11/2 tablespoons red wine vinegar
1 handful flat-leaf parsley, finely chopped

Method

  1. Put the sliced spring onions or red onion in a bowl of cold water for 10 minutes. Drain, then toss together with the celery and tomatoes. Dress with olive oil and vinegar and season with salt and pepper about 30 minutes before you want to serve it. This gives the ingredients a bit of time to get to know each other. Finally, toss through the parsley and serve.
Tags:
Italian
Tuscany
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