A fresh, citrusy salad with diced Tuscan soppressata, oranges, and Taggiasca olives. Simple and quick to prepare, ideal as an appetizer or a bold side dish. The secret is to use a quality soppressata.
Cut the Tuscan soppressata into very small cubes.
Thinly slice the onion and add it to the soppressata.
Peel the oranges and cut them into small pieces.
Put the soppressata, onion, and oranges on a plate.
Add the Taggiasca olives, season with salt, and dress with extra virgin olive oil.
Mix gently and serve.
Knife
Cutting board
Bowl or serving plate
The secret of the dish is the quality of the Tuscan soppressata: using an authentic and well-balanced product greatly improves the result.
Italia, Toscana
| Energy (kcal) | 163.07 |
| Carbohydrates (g) | 5.18 |
| of which Sugars (g) | 4.93 |
| Fat (g) | 13.57 |
| of which Saturates (g) | 4.27 |
| Protein (g) | 5.04 |
| Fiber (g) | 1.22 |
| Sale (g) | 0.34 |
