Pantesca salad is a traditional recipe from the island of Pantelleria, a wonderful place, full of naturalistic and gastronomic treasures. Colorful and fresh, this dish is a veritable triumph of Mediterranean flavours: on a base of boiled potatoes and cherry tomatoes you will find sweet and crunchy red onions, fragrant oregano, tasty olives and the typical salted capers which represent the true pride of this territory. To complete this perfect mix, add a drizzle of extra virgin olive oil, preferably Sicilian. Both the capers and olives add sodium to this salad, so add any additional salt judiciously.

​Pantesca Salad Ingredients 

2 or 3 medium potatoes
4 medium vine-ripened plum tomatoes or the equivalent in cherry tomatoes
1 small sweet red onion
¼ cup black olives
1 tablespoon capers, rinsed
3 tablespoons chopped fresh basil
3 tablespoons extra-virgin olive oil 
Salt, as desired
½ teaspoon dry oregano  

Assembly Instructions

1. Add the unpeeled potatoes to a medium saucepan with enough water to cover them, and boil until fork-tender, 15 to 20 minutes. 
2. Meanwhile, dice the tomatoes into 1-inch cubes and add them to a salad bowl. Add the olives, capers, basil, oil, salt, and oregano and mix well.
​3. Drain the cooked potatoes and quickly rinse under cold water to cool slightly. Peel and dice or slice the potatoes to your preference. Add the potatoes to the bowl with the tomatoes. Mix well so all flavors are developed. Serve as a salad or light first course.

Serving

This salad is best served warm or at room temperature. I love preparing it, letting the rest of the ingredients warm up a bit from the warmth of the potatoes and enjoying it immediately afterwards, with crusty Italian bread.