Cundiùn is a traditional Ligurian salad usually prepared in the hot summer days of August when tomatoes and onions are fully ripe, the taste is sweet and the aroma is intense. Organic Taggiasca Olives in brine add a delicious flavor to the dish. Oil and salt dress the vegetables and create a succulent and fragrant sauce, which invites to soak the bread into the condiment and “fare la scarpetta”. Fresh basil leaves add a layer of flavor on this typical summer dish.
- Beef tomatoes
- Onion of Albenga (pink and sweet variety of onion)
- Organic Taggiasca olives in brine from the Rudasso farm
- Fresh basil leaves
- Organic Taggiasca Extra Virgin Olive Oil from the Rudasso farm
- Salt to taste
Cut the beef tomatoes into small pieces and finely slice the pink onions of Albenga. In a bowl, combine the chopped vegetables with the drained organic Taggiasca olives in brine from the Rudasso farm and a few basil leaves. Season with salt and organic Taggiasca Extra Virgin olive oil from the Rudasso farm.