Seafood salad with vegetables and legumes


Serves 4:

  • 380 g Medusa seafood salad in brine
  • 1 Tropea red onion
  • 250 g of cherry tomatoes
  • Extra virgin olive oil
  • Salt and Pepper to taste.


Clean the onion and cut into thin slices, then leave it to soak in water and vinegar for an hour. Wash the cherry tomatoes and cut them in half. Put the Medusa seafood salad in a bowl, the drained onion, the cherry tomatoes, and season with a vinaigrette of oil, vinegar, salt, and pepper.

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