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Chef's Corner: Sicilian Salad

This recipe is one that we grew up with (Milazo family) It’s super refreshing and very delicious. We hope you enjoy it as much as my family has throughout the years.

Salute, Amore, Abbondanza!!


  • 3 Yukon Gold Potatoes peeled and cooked (can also use baby red potatoes)

  • 2 Large Handfuls Green Beans

  • 4 Navel Oranges Peeled (including the pith)

  • 1 Red Onion Sliced

  • 3 Fennel Bulbs Sliced

  • 1 Basket Cherry Tomatoes

  • 1/2 Bunch Basil Leaves Whole

  • Good Handful Kalamata Olives

  • Olive Oil


For this dressing I uses equal parts olive oil and fresh lemon juice. If you don’t like it super lemony add more olive oil. I like to make large batches so I can use this same dressing throughout the week on our salads.

  • Fresh Lemon Juice

  • Good Extra Virgin Olive Oil

  • Salt & Pepper

  • Garlic Salt

Salad Directions

  1. Peel and cook potatoes. Once cooked cool and cut potatoes into large cubes.

  2. Sauté Green Beans in olive oil, season with garlic salt, let cool.

  3. Peel navel oranges including pith, cut into cubes.

  4. Slice red onion into strips.

  5. Clean fennel and slice into strips.

  6. Pluck basil leaves, leave whole.

  7. Add Kalamata Olives

  8. Add all ingredients into large flat platter and dress with dressing. Let sit for 15 minutes to marinate ingredients, mix then serve.

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