More >

Sicilian Salad - Insalata Siciliana

Serves 4 to 6

This eye- as well as palate-pleasing citrus and lettuce salad takes its inspiration from Sicily. Crisp lettuce leaves are combined with tart pomegranate seeds and orange and grapefruit sections, all tossed in a dressing of fruity extra-virgin olive oil and orange juice.


1 head curly chicory or romaine lettuce, washed, dried, and torn into pieces

1 large orange, peeled, sectioned, and cut into small pieces

1 grapefruit, peeled, sectioned, and cut into small pieces

1 pomegranate, seeds only

1/4 cup Filippo Berio extra-virgin olive oil

Juice of 1 medium orange

Fine sea salt to taste


Place the lettuce leaves in a bowl, and add the orange and grapefruit sections and pomegranate seeds.

In a small bowl, whisk together the olive oil and orange juice. Pour over the salad, sprinkle with salt, and toss gently. Serve immediately.

This recipe is from CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito, published by William Morrow and Company Inc., in 1995.


There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!