The Pantesca Salad was born on the island of Pantelleria, known for the production of capers.
It’s a delicious, fresh, simple to prepare and healthy Summer salad. In fact, this tasty salad is based on boiled potatoes, characterized by typical product of Pantelleria capers, perfumed oregano, small sun-ripened tomatoes and red onion. It can be enriched with fish in oil, such as tuna and mackerel, or with roasted octopus.
All these ingredients characterize this dish with intense flavors of Southern Italy and typical Sicilian cuisine.
Rinse the potatoes and boil them in boiling water, making sure they do not come apart; peel them and cut them into not too thin slices.
Wash and cut the tomatoes into wedges; eliminate the seeds.
Peel and slice the onion, then mix them in a large bowl with the potato slices and tomatoes.
Add 4-5 fresh chopped basil leaves, olives (if you like, you can stone them and cut them into pieces), a spoonful of carefully rinsed capers.
Season the salad with a little oil, a nice pinch of oregano and little salt. Garnish with a couple of leaves fresh basil. Serve cold.
You can store the salad one day in the fridge, covered with kitchen film.
It can be enriched with fish in oil, such as tuna and mackerel, or with roasted octopus.
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