The Ligurian Condiglione is a hearty, typical Genoese salad made with classic summer vegetables, quality tuna preserved in oil, Ligurian basil and, of course, Taggiasca olives and extra virgin olive oil.
A few absolutely summery ingredients full of flavor create this salad, rich in taste and color. If you want to try it, just follow the preparation which is fairly simple.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 8 Minutes
- Portions: 2 servings
- Cuisine: Italian
Ingredients
- 8 Cherry tomatoes
- 2 Eggs
- Tropea onion
- 4 fillets Anchovies
- 20 Green beans
- 10 Taggiasca olives
- Yellow bell pepper
- 1 Potato (large)
- 1 Cucumber
- 6 oz Tuna belly (tuna in oil)
- to taste Capers
- to taste Basil
- 2 cloves Garlic
- 1 teaspoon Oregano
- 2 pinches Salt
- to taste Extra virgin olive oil
Preparation
Preparing the Ligurian Condiglione is really easy and quick. First, trim the outer strings of the green beans and place them in a pot with cold water together with the peeled potatoes cut into pieces; cook for 8 minutes, checking doneness.
Peel and slice the cucumber.In another small pot, hard-boil the eggs by cooking them for 8 minutes; then let them cool, peel and cut into wedges.
At this point, in a large salad bowl arrange the potatoes, the green beans cut in half, the tuna drained of its preserving oil and the sliced cucumber; mix.
Now all that’s left is to add the minced garlic cloves, the herbs and the salt together with the capers, then drizzle everything with extra virgin olive oil.
Finally, but not least, add half the bell pepper, the onion thinly sliced and the cherry tomatoes cut in half.Remember to mix the Ligurian Condiglione very well. Lastly, arrange everything on a serving platter, place the hard-boiled egg wedges and the anchovy fillets on top, season again with basil and a little dried oregano and..
ENJOY YOUR MEAL
Notes
The Ligurian Condiglione is best eaten just made, but if you want to prepare it in advance, leave the addition of the cherry tomatoes and the hard-boiled eggs until the last minute; obviously, it is better to add the dressing just before serving.
HERE and also HERE you can find OTHER SUMMER salads.
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