Pantelleria-Style Salad

Name: Pantelleria-Style Salad
Yield: 4 servings
Cuisine: italian
Ingredients: 400 g Potatoes; 300 g Pachino cherry tomatoes; 30 g Salted capers from Pantelleria; 50 g Pitted green olives; 1 whole Red onion; 20 g White wine vinegar; to taste Extra virgin olive oil; to taste Dried oregano; to taste Basil; to taste Fine salt; to taste Black pepper

A rustic Sicilian salad from the island of Pantelleria, combining boiled potatoes with cherry tomatoes, olives, and salty capers. Fresh, summery, and naturally vegan.

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Ingredients

0/11 gathered

Serves 4

14 oz Potatoes

11 oz Pachino cherry tomatoes

1 oz Salted capers from Pantelleria

2 oz Pitted green olives

1 whole Red onion

¾ oz White wine vinegar

Extra virgin olive oil

Dried oregano

Basil

Fine salt

Black pepper

Preparation

0/4 steps

Wash and boil the potatoes unpeeled in cold salted water for 30-35 minutes. Meanwhile, thinly slice the red onion and halve the cherry tomatoes.

Add the onion, cherry tomatoes, green olives, and desalted capers to a large bowl.

Season with hand-torn basil and dried oregano. Drain the potatoes, peel, cool slightly, then cut into chunks and add to the bowl.

Dress with white wine vinegar, extra virgin olive oil, and salt to taste. Toss well and serve.