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A fresh, citrusy salad with diced Tuscan soprassata, oranges and Taggiasca olives. Simple and quick to make, ideal as an appetizer or a bold side dish. The secret is using a high-quality soprassata.
Cut the Tuscan soprassata into very small cubes.
Thinly slice the onion and add it to the soprassata.
Peel the oranges and cut them into small pieces.
Place the soprassata, 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
Serving bowl or plate
The secret of the dish is the quality of the Tuscan soprassata: using an authentic, well-balanced product greatly improves the result.
Italia, Toscana
| Energy (kcal) | 163.67 |
| Carbohydrates (g) | 4.89 |
| of which sugars (g) | 4.64 |
| Fat (g) | 13.74 |
| of which saturates (g) | 4.34 |
| Protein (g) | 5.15 |
| Fibre (g) | 1.15 |
| Salt (g) | 0.34 |
