Scungilli Insalata Recipe

Rinse and slice

Drain the scungilli well. Rinse under cold running water to remove excess brine. Pat dry with paper towels. If pieces are large, slice into 1/4- to 1/2-inch strips or bite-sized pieces so they are easy to eat.

Place the sliced scungilli in a medium mixing bowl and set aside while you prepare the dressing and vegetables so flavors can begin to mingle.

Emulsify dressing

In a small bowl or jar combine the extra-virgin olive oil, fresh lemon juice, red wine vinegar, finely minced garlic, Dijon mustard, honey, sea salt, and freshly ground black pepper. Whisk vigorously (or shake in a sealed jar) until the dressing is emulsified and slightly thickened, about 30 seconds. Taste and adjust seasoning: add more lemon for brightness, salt for seasoning, or honey for balance. If you prefer a spicier kick, add the red pepper flakes now or reserve them for finishing.

Thinly slice the red onion and place it in a small bowl of cold water for 5 minutes to mellow the bite, then drain and pat dry. Halve the cherry tomatoes, slice the celery, drain and julienne the roasted red peppers, rinse and drain the capers, chop the parsley, and tear the basil leaves.

Add the prepared vegetables (cherry tomatoes, red onion, celery, roasted red peppers, capers) and chopped parsley and torn basil to the bowl with the scungilli.

Pour about three-quarters of the dressing over the scungilli and vegetables and gently toss with a rubber spatula or two forks until everything is evenly coated. Taste and add more dressing as needed. Let the salad rest at room temperature for 10–15 minutes to allow flavors to meld. If making ahead, cover and refrigerate for up to 4 hours; bring back to room temperature before serving and give a gentle toss.

Just before serving, sprinkle the lemon zest and red pepper flakes (if using) over the salad and give one last gentle toss. Adjust salt and pepper to taste.

Serve the scungilli insalata on a platter or individual plates with toasted bread or crostini alongside. The salad can be eaten chilled or at cool room temperature. Leftovers will keep in an airtight container in the refrigerator for up to 2 days.