SEAFOOD SALAD WITH A BLEND OF SEMI-DRY TOMATOES AND CASTELVETRANO OLIVES

chef

Diego Ponzoni

Serves 4
Drain the seafood salad well. Meanwhile, julienne the celery and place it in a large bowl. Add the well-drained seafood salad and then the Castelvetrano olives, the semi-dried yellow cherry tomatoes and the Dorati tomatoes. Season with extra virgin olive oil, salt, pepper and chopped parsley.