Salata Italiana

5 from 4 votes
Total Time 30 mins
Course Dinner
Cuisine European
Servings 8 people
Calories 29 kcal



  • 100 g Sun-Dried tomatoes without oil
  • 100 g Black olives
  • 4 Cloves of garlic in oil
  • 3 tbsp Tomato paste
  • 4 tbsp Tomato juice from the bruschetta
  • 2 tbsp White balsamic vinegar
  • 2 tbsp Basil olive oil
  • 2 tbsp Lemon olive oil
  • 2 El Normal olive oil
  • Salt pepper


  • Boil Ebly according to the instructions, drain and immediately with the ...

... Dressing ...

  • 2 .... mix the tomato paste, the collected, drained tomato juice from the bruschetta tomatoes, the vinegar, oil and salt and pepper. Stir in the pressed garlic cloves.
  • Dice the dried and fresh tomatoes, as well as the black olives.
  • Mix everything together and let it steep. If you like, you can cut up fresh basil and mix it in.
  • Arrange in small glasses 🙂 It also tastes good with grated Parmesan cheese, which is sprinkled on top.


Serving: 100gCalories: 29kcalCarbohydrates: 4.2gProtein: 1.7gFat: 0.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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