Pantesca salad is the most famous and well-known Sicilian salad. It is named after the island of Pantelleria.
It is a side dish that represents the territory. Made with simple yet rich ingredients that make it truly special. Practically a special Sicilian potato salad.
It is said to have been the fishermen’s snack on the island.
The main ingredients of this rich and tasty salad are potatoes, red onion, black olives, oregano, cherry tomatoes, extra virgin olive oil, basil, and white wine vinegar.
Every bite is a dive into one of the most beautiful islands of the Mediterranean.
It is a fresh summer salad, easy to prepare that appeals to both the eyes and the palate. Ideal to serve on summer days.
Additionally, you can enrich it with tuna, mozzarella, or whatever you prefer to make it a complete dish as well as a side. Suitable for a vegan and vegetarian diet.
I love potatoes in all its versions, in fact, I’ve made them stuffed, in air fryer, parmigiana style, accordion style and the crunchy flatbread!
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Pantesca Salad
- 16 oz medium potatoes
- 1 red onion
- 7 oz cherry tomatoes
- 20 black olives
- 6 leaves basil
- 2 tsps dried oregano
- 2 tbsps white wine vinegar
- 4 tbsps extra virgin olive oil
- to taste fine salt
Tools
- 1 Pot
- 1 Knife
- 1 Cutting Board
- 1 Salad Bowl
- 1 Colander
- 1 Container
- 1 Peeler
Steps for Preparing the Pantesca Salad Recipe
For perfect preparation WATCH THE VIDEO RECIPE
Wash the vegetables under running water. Dab the absorbent paper on cherry tomatoes, onion, and basil. Remove the potato peels with a knife or a peeler and cut them into cubes or wedges.
Bring a pot to a boil with plenty of salted water and cook the potatoes for about 10-15 minutes. Before draining, do the skewer test. Let cool completely.
On a cutting board, finely slice half of a red onion if large, or a whole one if small. If you want a milder flavor, soak it in a bowl with cold water and a tablespoon of vinegar for 10–15 minutes, then drain and dry.
Cut the cherry tomatoes in half or quarters, depending on their size.
In a salad bowl, add the chopped potatoes, finely sliced onion, black olives, cherry tomatoes, and basil torn by hand so it won’t oxidize. In many versions, capers are also added, so if you like them, you can add them.
Take a bowl and prepare the dressing. Pour in the extra virgin olive oil, oregano, salt, and vinegar. Mix energetically with a fork and season.
Gently mix everything and let it rest for about fifteen minutes so the flavors meld together and serve … enjoy your meal!
Tips and Storage for the Pantesca Salad Recipe
Choose quality and fresh ingredients. If possible, use local produce.
Pantesca salad can be stored in the fridge for two days in an airtight container.
Do not freeze
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FAQ (Frequently Asked Questions)
Can I add fish?
Yes. It is one of the most common variations, also approved in modern Pantesca tradition. You can add tuna or mackerel
Is it a vegan recipe?
Yes.
