Ligurian salad
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 40 min
- Serving: 4
- Cost: Average
PRESENTATION
If you are craving a taste of the Mediterranean, a Ligurian salad is something you’ve really got to try. Honestly, it’s like a burst of fresh flavors from the beautiful region of Liguria in Italy. It’s known for its fresh, local ingredients. And look, it includes a tasty mix of tender new potatoes, crisp green beans, and creamy chickpeas. Plus, the standout element? It’s the vegan pesto—made without cheese. It uses nutritional yeast instead. This gives it a rich, aromatic flavor while keeping it totally vegan.
Now, a true highlight here is definitely the Taggiasca olives. They offer a salty burst that complements each bite perfectly. Every ingredient in this salad has a purpose. Really, it creates a blend of flavors that’s so so satisfying and light. The Condiglione recipe sometimes includes cuore di bue tomatoes or a touch of red onion for added crunch.
And you know what? It’s a versatile dish. Fits any occasion—whether packed in a picnic basket or served as an easy lunch at work. The simplicity and freshness of this salad reflect the Ligurian love for uncomplicated, real ingredients.
Perfect for hot summer days, the vegan basil pesto ties everything together beautifully, providing a creamy texture without heaviness. Those small, sweet Taggiasca olives are kinda like a secret weapon. And listen, they add depth and character to the dish.
Some folks like to toss in extras like capers, cucumber, or bell pepper for a bit more crisp crunch. But, the main attraction? It’s really the colorful veggies and that flavorful pesto. Whether you’re a fan of Mediterranean cuisine or just crave something that feels like a sunny day, this salad is a fantastic choice. Makes eating well feel effortless, and you’ll love how these fresh, wholesome ingredients can lift your spirits and satisfy your taste buds. For sure.
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INGREDIENTS
- New potatoes 1.8 lbs (800 g)
- Green beans 2 cups (250 g)
- Precooked chickpeas 1 ¼ cup (200 g) - drained weight
- Taggiasca olives 2.8 oz (80 g)
- Basil to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- For the pesto
- Basil 2 ½ cups (60 g)
- Extra virgin olive oil 6 tbsp (80 g)
- Pine nuts 1.5 oz (40 g)
- Garlic 1 clove
- Nutritional yeast 2 tbsp (10 g)
- Fine salt to taste
- Ice 1 - cube
How to prepare Ligurian salad
To prepare the Ligurian salad, first boil the potatoes starting from cold water for at least 30–40 minutes 1, until they are tender. Meanwhile, trim the green beans 2 and cook them in salted boiling water for 10 minutes 3.
Meanwhile, prepare the pesto: put the basil in a container, then add the oil 4, the pine nuts 5 and the nutritional yeast 6.
Also add the garlic 7, the salt and an ice cube 8. Blend with an immersion blender until you obtain a creamy, smooth consistency 9.
Once cooked, drain the potatoes and let them cool slightly, then peel them and cut them into cubes 10. Transfer the potato cubes to a large bowl, then add the drained green beans 11 and the precooked chickpeas 12.
Also add the Taggiasca olives 13 and the pesto 14. Dress with oil 15, salt and pepper.
Gently mix to combine everything 16. Plate and garnish with a few basil leaves 17. Your Ligurian salad is ready to be served 18!