Last Updated on September 3, 2022 by Ellen Christian
The Aeolian Islands are a group of islands that are to the north of Sicily. This Aeolian Salad is a popular recipe from that region. Try it today.
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While many people bring pasta salads and potato salads to summer picnics and barbecues, I prefer vegetable salads because they are lower in carbohydrates.
A big helping of pasta or potato salad every weekend isn’t going to do anything beneficial for my hips. This Aeolian Salad or Isalata Eoliana in Italian, is made of tomatoes, green olives, and onion as the primary ingredients.
Some people also choose to add in a few capers but since I don’t enjoy capers, I leave them out of my Aeolian salad.
How to serve Aeolian salad
You can serve the Aeolian Salad over a bed of lettuce if you like or just enjoy it as is. It’s a wonderfully light accompaniment for barbecued meat or burgers where there is already a carbohydrate in the meal thanks to the bun.
To bring this dish with you to a party, slice all of the ingredients ahead of time and plate them at the last moment right before you heat. That will ensure that the tomatoes are at their freshest when your guests sit down to enjoy the meal.
I found this recipe in The Flavours of Sicily. This recipe is reprinted with permission.
To keep these tomatoes sliced in a uniform thickness, it’s really much easier to use a tomato slicer. You can also enjoy this with thick slices of fresh mozzarella if you like.
This is one of my favorite summer salads. The ingredients are easy enough to transport and assemble at your final destination.
What is your favorite salad to bring with you to a barbecue? You may also like my Mediterranea Tuna Antipasto Salad or my Paleo Shrimp Salad recipe if you’re looking for other easy summer salad recipes.
- 1 3/4 pounds of tomatoes
- Green olives
- Capers (optional)
- 1 Tropa red onion
- Salted anchovies (optional)
- A few basil leaves
- Extra virgin olive oil
- Red wine vinegar
- Slice the tomatoes.
- Combine the tomatoes, olives, capers, sliced red onion, oregano, basil, salt and pepper and a few pieces of salted anchovy.
- Drizzle the Aeolian Salad with extra virgin olive oil and a dash of red wine vinegar.
Amount Per Serving: Calories: 93Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 855mgCarbohydrates: 11gFiber: 3gSugar: 6gProtein: 4g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.