Insalata di Sicilia Ursula Ferrigno

This unusual salad was written down by Ursula Ferrigno in her 1999 book Truly Italian. She relates a personal tale in which she first ate the salad with her father on a friend’s farm in Syracuse, Sicily. Commenting on the occasion, Ferrigno said:

It was the first time I had seen tomatoes, onion and mint together – and it is a stunning combination.

The original recipe calls for sliced, standard-sized tomatoes, but the accompanying picture in Ferrigno’s book was bursting with colour from little red ‘pomodoro piccolo,’ which looked ace, so we have used those.

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Insalata di Sicilia Ursula Ferrigno

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By Ursula Ferrigno – Serves: 4 (see notes)

Cooking Time: 10 mins

Ingredients

• 440g cherry tomatoes halved (or 4 salad tomatoes, sliced)
• Half a red onion, finely chopped
• 1 handful fresh mint leaved, finely chopped
• Juice and zest of 1 lemon, zest chopped
• 4 tbsp extra-virgin olive oil
• Sea salt and freshly ground black pepper

Instructions

1

Arrange the tomato on a plate and sprinkle over the onion, mint and zest. Drizzle over with the oil and lemon juice. Season.

2

Allow the salad to 'rest' for 10 mins to marinate.

Notes

The portion here is a starter size. As a lunch, double it.