Insalata pantesca
A summery salad from the island of Pantelleria
Ingredients
- 300g 10-1/2 oz medium-sized firm fleshed potatoes
- 150g 5 oz small or medium sized tomatoes cut into wedges or halves
- 1/2 small red onion peeled and thinly sliced
- A handful of green or black olives
- A handful of capers
- A few basil leaves optional
For the dressing
- 75ml 2-1/2 fl oz best quality extra virgin olive oil
- 25ml 1-2 Tbs white wine vinegar or to taste
- A pinch of oregano
- Salt and pepper to taste
Instructions
- Steam or boil the potatoes in well salt water until fully tender but not mushy. Remove from the pot and let them cool off. At this point peel them or, if their skins are thin, leave them on if you like. Cut the potatoes into wedges and lay out on a serving dish.
- While the potatoes are cooking, soak the onion slices in water, to which you can add a pinch of salt and a drizzle of white wine vinegar. Soak the capers, too, in water only. Drain and pat both dry when you're ready for the next step.
- Arrange the tomatoes, olives, capers and onion slices in a decorative pattern over and between the potatoes.
- Whisk or process together the dressing ingredients until emulsified. Drizzle over the vegetables and let the salad macerate for about 30 minutes (or longer in the fridge).
- Drizzle some more olive oil over the salad, top with the basil leaves if using, and serve at room temperature.