The Bari wafer is a summer vegetable salad, a single dish to enjoy for lunches at home or to take to the beach, or you can serve it as an appetizer as typical restaurants in Bari do. The ingredients of the wafer are green beans, potatoes, tomatoes, red onion, and cucumbers, in my recipe I added hard-boiled eggs to make it even more complete, some add tuna as a variation. The wafer is somewhat different from the Apulian “cialledda” where, in addition to cucumbers, onion, and tomatoes, stale bread is found. The simplicity, flavor, and colors of this dish will conquer you. So if you haven’t already, I recommend trying and tasting it!!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 17.5 oz green beans
- 1.1 lbs potatoes
- 7 oz cherry tomatoes
- 1 Tropea red onion
- 4 eggs
- 4 caroselli
- olive oil
- salt
Tools
- Pot
- Salad Bowl
Steps
First, trim and boil the green beans in salted water for about 15 minutes. Clean the potatoes, cut them into cubes, and boil them in salted water for 15 minutes, check with a fork, but do not overcook or they will break apart. Meanwhile, also boil the eggs, put them in the saucepan with cold water and from boiling, cook them for 7/8 minutes.
At the end of cooking, drain the green beans and potatoes, set them aside. Let the eggs cool and peel them.
Now slice the onion thinly, clean and cut the caroselli, wash and cut the cherry tomatoes in half or quarters.
At this point, take a large salad bowl and start combining the ingredients, add the green beans, onion, caroselli, chopped eggs, cherry tomatoes, and finally the potatoes. Generously add the olive oil and salt. Mix everything well.
Your fantastic Bari wafer is ready!!
Storage
The wafer can be stored in the refrigerator covered with plastic wrap or in an airtight container for up to 2 days.
