The Pantelleria Salad with Potatoes, Tomatoes, and Onions is nothing short of amazing. A fresh, light, and tasty flavor that captivates the taste buds of everyone who tries it. It is a typical recipe from the island of Pantelleria, which I personally had never eaten until July 10 of this year, when my friend Attilia prepared it for a meeting of the Sympathetic Group. A simple dish, because the ingredients that compose it are simple: potatoes, onions, cherry tomatoes, olives, Pantelleria capers, extra virgin olive oil, dried oregano, and salt. Who doesn’t have these ingredients in the fridge and pantry, especially during the summer period? Since it doesn’t require any culinary skill, and especially since it should be eaten cold, what are you waiting for to prepare it?
For the procedure, I made a small video, which can be seen on the pages of Facebook, Instagram, and Pinterest
If you like salads, those rich to put on the table during the summer period, then don’t miss the following links:
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 3 Hours 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 14 oz potatoes
- 10 oz cherry tomatoes
- 1 large red onion
- 1 oz Pantelleria capers
- 2 oz black olives
- 1 oz white wine vinegar
- plenty of extra virgin olive oil
- to taste oregano
- to taste basil leaves
- to taste salt
Tools
- 1 Pot
- 1 Salad bowl
How to Prepare the Pantelleria Salad with Potatoes, Tomatoes, and Onions
First, wash the potatoes with their skins on and boil them for about 35/40 minutes.
If you want to save time, the alternative is to cook them in a pressure cooker for just 10 minutes.
Remove the skin from the red onion, preferably from Tropea, and slice it thinly.
Place it in a small bowl, add the white wine vinegar, and let it marinate for about 15 minutes.
Once the boiled potatoes have cooled, peel them, cut them into cubes about 0.8 inches, and place them in the salad bowl or a serving dish.
Wash and dry the cherry tomatoes, cut them in half, and place them in the salad bowl, where you have already put the boiled potato cubes.
Also add the desalted Pantelleria capers, black olives, and the red onion, but only after rinsing it in cold water and squeezing it out.
Season with plenty of extra virgin olive oil, salt if needed, dried oregano, fresh basil leaves, washed and dried, and mix everything well.
Serve your Pantelleria Salad with Potatoes, Tomatoes, and Onions, only after letting it rest in the refrigerator for at least two hours.
Tips, Variations, and Storage
For this Pantelleria Salad, I do not recommend any variations because otherwise, it would no longer be the same.
If you can’t find Pantelleria capers, you can use others, but always of excellent quality.
Prepare the salad in advance, so it can be well flavored and cold at the right point.
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