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Sicilian Salad

6 Holland Vine Ripened Tomatoes, sliced
1 Large Onion, sliced
2 Oranges, peeled and segmented with membrane removed
1 Lemon, peeled and segmented with membrane removed
2 stalks Celery, sliced
4 ozs. Kalamata olives, pitted
4 ozs. MarketSource Fresh Basil, cut chiffonade
1 Lemon, juiced - no seeds
2 parts Bocelli Extra Virgin Olive Oil - Roman
1 part Bocelli Balsamic Vinegar Riserva - 18 year
Place all sliced vegetables in bowl.
Toss the orange and lemon segments with the sliced vegetables.
Add the olives and mix well.
Add the juice of the lemon and balsamic vinegar in measure on balance with the salad.
Add the olive oil in a 2:1 ratio (oil to acid).
Salt and Pepper to taste.
Add basil and toss in well.
Refrigerate a minimum of 20 minutes.
Garnish with lemon slices and serve with warm ciabatta bread.