Insalata pantesca
Pantelleria potato, tomato, caper and olive salad
Insalata pantesca, from the island of Pantelleria, is a summer salad of warm boiled potatoes, ripe tomatoes, red onion, olives and capers dressed with olive oil and oregano.
The story
Pantelleria sits closer to Tunisia than to Sicily, and its capers, grown in the volcanic soil, are protected as Cappero di Pantelleria IGP. This salad is built around them. Dress the potatoes while still warm so they drink in the oil.
Ingredients
Method
1Boil the potatoes
Boil the potatoes in their skins in salted water for 15–20 minutes until tender. Drain, peel while warm and cut into chunks.
2Dress
Put the warm potatoes in a bowl with the onion, oregano, a pinch of salt and the oil and toss gently.
3Finish
Add the tomatoes, olives and capers, season with pepper, add basil and toss once more. Serve at room temperature.
Tips for success
- Salted capers have more flavour than capers in vinegar; rinse them well.
Variations
- Add good tuna in olive oil to make it a main course.
Making ahead and storing
Keeps for a day in the fridge; bring back to room temperature.
What to drink
A Zibibbo-based dry white from Pantelleria, or a Grillo.
Insalata pantesca: your questions
What does pantesca mean?
From Pantelleria, the volcanic island between Sicily and Tunisia.
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