Ingredients
Servings: 2 servings
- Medium-large potatoes (400 g)
- Cherry tomato (300 g, halved)
- Capers (30 g, salt-packed, desalted)
- Green olives (50 g, pitted)
- Red onion (1, thinly sliced)
- White wine vinegar (20 g)
- Extra virgin olive oil (to taste)
- Oregano (dried, to taste)
- Fresh basil leaves (to taste)
- Fine salt (to taste)
- Black peppercorns (to taste)
A traditional salad from the island of Pantelleria: boiled potatoes and cherry tomatoes with sweet red onion, oregano, olives, and the island’s prized salt-packed capers, dressed with extra virgin olive oil.
Steps
- Wash the potatoes and boil them whole, unpeeled, in cold salted water for about 30–35 minutes, depending on size.
- Peel and thinly slice the red onion. Wash the cherry tomatoes and cut them in half.
- In a large bowl, combine the onion, tomatoes, olives, and the desalted capers.
- Season with the basil leaves torn by hand and the dried oregano.
- Once the potatoes are done, drain, peel, and let them cool, then cut into chunks. Add them to the rest of the ingredients.
- Dress with the white wine vinegar, olive oil, and salt to taste. Toss to combine and serve.
Notes
- Keeps in the fridge for a couple of days; freezing is not recommended.
- Can be enriched with roasted flaked fish, boiled octopus, tuna or mackerel (plain or in oil), or shredded boiled chicken to turn it into a main dish.