Pantesca salad

Name: Pantesca salad
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: Potatoes 1 lb; Pomodori di Pachino (cherry tomatoes) 0.66 lb; Salted capers of Pantelleria 3 tbsp; Green olives pitted 5 tbsp; Red onions 1; White wine vinegar 1 tbsp; Extra virgin olive oil to taste; Oregano dried to taste; Basil to taste; Fine salt to taste; Black pepper to taste

it es br de fr

Gluten Free
Lactose Free
Vegetarian

Difficulty: Very easy
Prep time: 10 min
Cook time: 35 min
Serving: 4 persone
Cost: Low

PRESENTATION

Pantesca salad is a traditional recipe of the island of Pantelleria: a wonderful land, rich in nature and gastronomic treasures. Colorful and fresh, this dish is a veritable triumph of Mediterranean flavors: nestled on a boiled potato and cherry tomato base you'll find sweet and crispy red onion, aromatic oregano, flavorsome olives and typical capers in salt, the pride and joy of this land. This amazing mix of ingredients is completed by a drizzle of extra virgin olive oil, even better if Sicilian. Add a special touch to your summer lunches with pantesca salad and finish the menu off with another specialty this island has to offer: baci panteschi!

Furthermore, discover the recipe for our perfect dressing for all your salads: Homemade Italian Dressing

INGREDIENTS: Potatoes 1 lb (400 g); Pomodori di Pachino (cherry tomatoes) 0.66 lb (300 g); Salted capers 3 tbsp (30 g) - of Pantelleria; Green olives 5 tbsp (50 g) - pitted; Red onions 1; White wine vinegar 1 tbsp (20 g); Extra virgin olive oil to taste; Oregano to taste - dried; Basil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Pantesca salad

To prepare pantesca salad, start by washing and boiling the potatoes without peeling them, for around 30-35 minutes: place them in cold salted water 1, the cooking time varies according to the size of potatoes. Peel and thinly slice the onion 2. Wash the tomatoes and cut them in half 3.

Place the onion, tomatoes 4, olives 5 and desalted capers in a large bowl 6.

Flavor with the hand-torn basil leaves 7 and dried oregano. The potatoes are ready now: drain, peel and leave them to cool before cutting them into pieces 8. Add the potatoes to the rest of the ingredients 9.

Season with white wine vinegar 10, oil 11 and salt to taste. Stir to flavor and your pantesca salad is ready 12!

Storage

Pantesca salad can be stored in the refrigerator for a couple of days.

Freezing is not recommended.

Tips

If you want, you can enrich pantesca salad with some chopped baked fish, boiled octopus, chopped tuna or mackerel in brine, or boiled chicken pieces.

The ingredients of this land are so flavorsome that we have used them to make other Pantelleria-inspired recipes, such as the mille-feuillle starter!

For the translation of some texts, artificial intelligence tools may have been used.