That marinated tomato & potato salad with sardines? Very much a keeper. It was magic last night– sweet and briny and sharp, substantial yet light.
Inspired by this recipe in this wonderful, inspiring article, (new Bon Appetit, I love you!) I decided to get all summery and picnicky and bust out a seafood salad using the nice oil-packed sardines I had around. After throwing in a couple gorgeous tomatoes, a suberb specimen of red onion, and some fragrant basil, lots of grassy oil and sharp vinegar, and we were set.
I like that this recipe not only calls for equal parts oil & vinegar, it also has you toss the potatoes with wine; the result is surprisingly balanced, with a wonderful, lively taste full of sweetness and depth.
Here’s how I made it:
You’ll need about 9 oz small, waxy potatoes; 2 plum tomatoes, 4 tbs red wine vinegar, 4 tbs olive oil, a scant 1/4 cup white wine (I just used some old champagne that’s been kickin’ it in my fridge, and it was great anyway), 6 leaves of basil, a small red onion, and a package of oil-packed sardines.
Slice the onion very thinly. Rinse it in cold water, and let it soak for a bit, about 30 seconds or so. Drain and set aside.
Boil the potatoes– set them in a goodly amount of cold water with plenty of salt and bring a boil, cooking them until the are pierced easily with a fork. Drain, cool enough to handle, then peel and quarter them. Toss them with the white wine and big pinches of salt and pepper.
Slice the tomatoes in half, and squeeze out some of the juices and seeds. Chop them. Drain the sardines of their oil, and sliver the basil. Toss the onion, tomatoes, and sardines gently with salt and pepper. Add the vinegar, and toss again. Add the potatoes and olive oil, and toss again. There will be alot of dressing, but if the salad’s tossed properly, it shouldn’t pool.
Let this stand for at least 5 minutes, if not longer. Add the basil before serving; toss a final time, and eat!
Speaking of magazines and Italian cooking and all, I’ve recently become quite fond of this site. It’s very classy and full of information on Italian products and food culture. Check out this recipe! Wowza.
Finally, but by no means least, is this beautiful article is beautiful article: “Stone Soul Picnic“.