Italian cuisine · Salads & Mezze

Insalata Pantesca

Salad from the island of Pantelleria with warm potatoes, tomatoes, capers and olives, dressed with oregano and olive oil.

Ingredients · for 4 servings

• 700 g waxy potatoes
• 300 g cherry tomatoes
• 2 tbsp capers
• 100 g black olives
• 1 red onion
• 1 tsp dried oregano
• 6 tbsp olive oil
• 2 tbsp red wine vinegar
• 1/2 bunch basil
• Salt, pepper

Instructions

1. Cook the potatoes unpeeled in salted water for 20–25 min. until a knife slides in easily, then drain and let them steam off briefly.
2. Soak the capers in cold water for 10 min. so they aren't too salty, then drain well.
3. Peel the still-warm potatoes and cut into thick slices, halve the cherry tomatoes and shave the red onion into paper-thin rings.
4. Whisk the olive oil, red wine vinegar, oregano, salt and pepper in a large bowl until the dressing is lightly creamy.
5. Gently fold in the potatoes, tomatoes, onion rings, capers and pitted olives so the potato slices stay intact.
6. Let the salad rest at room temperature for 20 min., scatter with torn basil and serve lukewarm.