Insalata di Cipolla di Tropea

Name: Insalata di Cipolla di Tropea
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Calabrese
Ingredients: 300 g cipolla rossa di tropea igp (sweet red onions); 400 g Ripe tomatoes; 45 ml Extra virgin olive oil; 1 tsp dried wild oregano; 5 g Fine sea salt; 6 leaves fresh basil leaves; 15 ml Red wine vinegar; 50 g calabrian cured black olives

A classic Calabrian summer salad of sweet Tropea red onions, ripe tomatoes, fragrant wild oregano, and extra virgin olive oil.

🇮🇹Italy· Calabria

Prep: 15 min
Cook: 0 min
Total: 15 min
Servings: 4
Difficulty: Easy
Calories: 145 kcal

Ingredients

0 of 8 gathered

Servings

300 g cipolla rossa di tropea igp (sweet red onions) — peeled and thinly sliced into half-moons
400 g Ripe tomatoes — cut into bite-sized wedges
45 ml Extra virgin olive oil — fruity Calabrian oil preferred
1 tsp dried wild oregano — Calabrian oregano on the branch
5 g Fine sea salt — to taste
6 leaves fresh basil leaves — torn
15 ml Red wine vinegar — optional splash
50 g calabrian cured black olives — pitted

Equipment

•Chef's knife
•Cutting board
•Large mixing bowl
•Colander

Nutrition

Per serving, approximate

Calories: 145 kcal
fat: 11 g
carbs: 10 g
fibre: 3 g
protein: 2 g
calories: 145 kcal

Instructions

1
Peel the Tropea onions and slice them thinly into delicate half-moons.
2
Place the onion slices in a bowl of cold water for ten minutes to crisp.
3
Cut the ripe tomatoes into bite-sized wedges over a bowl to catch juices.
4
Drain the soaked onions thoroughly and pat them dry with kitchen paper.
5
Combine the sliced onions, tomato wedges, and olives in a serving bowl.
6
Sprinkle the fine sea salt and dried oregano evenly over the vegetables.
7
Drizzle the extra virgin olive oil and optional red wine vinegar across the top.
8
Scatter torn fresh basil leaves over the salad.
9
Toss gently until all ingredients glisten and are evenly coated.
10
Let the salad rest for ten minutes at room temperature before serving.

Chef's tips

Use genuine Tropea IGP onions if possible, as they are naturally sweet and lack sharp bitterness. Allow the salad to sit for ten minutes before serving so the tomato juices blend with the olive oil.

Ingredient substitutions

Cipolla Rossa di Tropea IGP → mild sweet red onions or shallots soaked in iced water
dried wild oregano → standard dried oregano

Storage

Store leftovers in an airtight container in the refrigerator for up to one day.

Reheating

Do not reheat; bring to room temperature for fifteen minutes before serving.

Common mistakes to avoid

•Slicing the onions too thickly, which disrupts the delicate texture of the salad.
•Chilling the salad before serving, which dulls the natural sweetness of the tomatoes and onions.