A fresh and citrusy salad with cubed Tuscan soppressata, oranges, and taggiasche olives. Simple and quick to prepare, ideal for an appetizer or a strong side dish. The secret is to use high-quality soppressata.
Cut the Tuscan soppressata into very small cubes.
Finely slice the onion and add it to the soppressata.
Peel the oranges and cut them into small pieces.
Put soppressata, onion, and oranges on a plate.
Add the taggiasche olives, season with salt, and dress with extra virgin olive oil.
Gently mix and serve.
Knife
Chopping board
Bowl or serving dish
The secret of the dish is the quality of the Tuscan soppressata: using an authentic and well-balanced product greatly improves the result.
Italy, 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 |
