Pantelleria salad is a typical recipe from the island of Pantelleria.
It is suitable to be served as a main course or side dish to pair with meat or fish dishes.
The sweltering heat continues here, but next Sunday the weather will change and cooler temperatures should arrive.
Incidentally, I have an issue with the oven: the fan broke, but since it’s hot, for now, it’s not a problem for cooking, and in the meantime, I can use the static function.
While waiting for some relief, I continue to cook cold dishes, and today for lunch, I enjoyed this salad accompanied by hake.
I recommend it because it is prepared in a short time with cold ingredients except for the potatoes.
The original recipe calls for the use of capers and olives from Pantelleria, but since I live in Liguria, I couldn’t find them.
Pantelleria salad is an enticing summer dish to try, and if you want to try my version, you will find the complete recipe below 🙂
P.S.: Other summer dishes I recommend you try are:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Pantelleria salad
- 14 oz potatoes
- 10 oz cherry tomatoes
- 3.5 oz green olives (pitted)
- 1.8 oz desalted capers
- 1 red onion
- 1 tbsp white wine vinegar
- 1 tbsp extra virgin olive oil
- to taste basil (a few leaves)
- to taste dried oregano
- to taste salt
Tools
- 1 Small pot
- 1 Little bowl
- 1 Knife
- 1 Bowl
- 1 Spoon
Steps for Pantelleria salad
Peel the potatoes and cook them in a small pot full of water for 20 – 30 minutes (cooking time depends on the size of the potatoes).
Thinly slice the onion. For those who can’t digest and eat them raw, you can soak them in warm water with a little vinegar for 30 minutes, remembering to change the water at least 3 times.
In a bowl, add the chopped cherry tomatoes, capers, olives, diced potatoes, sliced onion, torn basil leaves, oregano, vinegar, olive oil, and salt.
Stir with a spoon and serve immediately.
You can also prepare it in advance and keep it in the fridge for a few hours. Take it out and let it sit at room temperature for 30 minutes before serving.
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