Buona forchetta's Note:
This is a wonderful, crunchy salad that can be made any time of the year. The name means the "poor" salad. There are several recipes from around Italy, but I'll try to describe my favorite version that I have from Sorrentino Trattoria & Pizzeria in Seattle.
My Private Note
Units: US | Metric
- 1Peel the zucchini, slice lengthwise and remove seed, then slice 1/4 to 3/8 inches thick.
- 2Seed the tomatoes, and cut in pieces similar in size to the zucchini.
- 3Drain the oil from the anchovies and cut fillets in half.
- 4Place all the ingredients in a bowl, at the seasoning, pepper, and a good virgin olive oil and toss to coat. Taste for salt and spice, adding to suit your taste.
- 5You can serve it immediately, or let it marinate in the refrigerator for a couple of hours.
- 6Serve with a good Italian bread to mop the plate when the salad is done.
Browse Our Top Vegetable Recipes
Nutritional Facts for Insalata Povera
Serving Size: 1 (263 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 180.4
- Calories from Fat 134
- Total Fat 14.9 g
- Saturated Fat 2.1 g
- Cholesterol 8.5 mg
- Sodium 386.3 mg
- Total Carbohydrate 8.5 g
- Dietary Fiber 2.7 g
- Sugars 4.9 g
- Protein 5.4 g
The following items or measurements are not included: