Nutrition per serving may change if servings are adjusted.
1 small red onion, thinly sliced
1 head crisp lettuce, such as romaine or iceberg, washed and torn into bite-sized pieces (10 cups)
1 large ripe tomato, cored and cut into wedges
2 small new potatoes, cooked and cubed
1 tablespoon chopped fresh basil
1 tablespoon drained capers, rinsed and chopped
6 black olives, preferably Sicilian, pitted and chopped
1/2 cup crumbled ricotta salata, (see Note) or feta cheese (2 ounces)
2 tablespoons tomato juice
1 tablespoon extra-virgin olive oil
1 tablespoon red-wine vinegar
Salt & freshly ground pepper, to taste
Cover onions with very cold water in a small bowl and let soak for 10 minutes. Drain the onions and place them in a salad bowl, along with lettuce, tomatoes, potatoes, basil, capers, olives and cheese.
Whisk together tomato juice, oil and vinegar in a small bowl. Season with salt and pepper. Pour over the salad and toss.
Note: Ricotta salata, a firm, salted ricotta, can be found at well-stocked cheese shops and Italian markets.
130 calories;6 g fat(2 g sat); 3 g fiber; 15 g carbohydrates; 4 g protein; 131 mcg folate; 11 mg cholesterol; 4 g sugars; 0 g added sugars; 7184 IU vitamin A; 18 mg vitamin C; 101 mg calcium; 1 mg iron; 314 mg sodium; 555 mg potassium
I served this salad in 1993 (this is 2010), and the simple salad and dressing is STILL my favorite. It is low-salt, low-calories, but MAXIMUM interest, with potatoes, olives, capers, basil, and a dressing that is all flavor, not oily or salty.