Soppressata Salad



The recipe that we propose today is a salad of Soppressata and onion, seasoned with extra virgin olive oil; is excellent served in appetizers, aperitifs as well as accompaniment in a roundup of boiled meat.[/vc_column_text][vc_custom_heading text=”Products used in this recipe
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Soppressata Salad

Soppressata and spring onion salad.
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Course appetizer, cold starter, starter
Cuisine tuscany
Servings 2 peoples


  • 200 gr. Soppressata
  • 1 n. spring onion
  • q.s. vinegar
  • q.s. olive oil extra virgin


  • Cut the onion into slices and put it in the water for 2 hours.
  • Cut into strips Soppressata.
  • Remove from vinegar onion and add it to the brawn, season with olive oil.
Tried this recipe?Let us know how it was!

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