AI-generated image
Insalata pantesca
Potato, tomato and caper salad
Insalata pantesca: Pantelleria's summer salad of potato, tomato, red onion, capers and olives
Insalata pantesca comes from Pantelleria, the volcanic island between Sicily and Tunisia famous for its capers, and is eaten all over Sicily on hot summer days, at lunch or as a side to a frittata. Waxy potatoes are boiled and dressed while warm with ripe tomatoes, sliced red onion, the island's capers, black olives, oregano and plenty of olive oil, so the potatoes soak up all the juices. Island cooks sometimes add tuna; this version stays vegan. It gives about 5 g of protein a portion, so for a fuller meal serve it with hard-boiled eggs or a bean dish. The most common mistake is using floury potatoes, which crumble into mash; choose a waxy variety and cut it after cooking. Chef's tip: rinse salted capers well and soak the sliced onion in cold water for 10 minutes; both lose their harshness and the salad tastes sweeter.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅓ lb waxy potatoesscrubbed, left whole
- 10 ½ oz ripe tomatoescut into wedges
- 1 red onionthinly sliced
- 2 tbsp caperssalted ones rinsed well
- 2 ⅛ oz black olives
- 1 tsp dried oregano
- 4 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp saltplus more for the water
- 1 handful basil leaves (optional)optional
Shop this recipe on Amazon
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Put 1 ⅓ lb waxy potatoes in a pan of cold salted water, bring to the boil and simmer until a knife slides into the centre with no resistance.
20 minStep 2: Meanwhile, soak 1 red onion in cold water for 10 minutes, then drain.
Step 3: Drain the potatoes and, when cool enough to handle, peel them and cut into bite-sized chunks.
Step 4: While the potatoes are still warm, put them in a wide bowl with 10 ½ oz ripe tomatoes, the onion, 2 tbsp capers and 2 ⅛ oz black olives. Add 4 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1 tsp dried oregano and 1 tsp salt and toss gently.
Step 5: Leave for at least 15 minutes so the potatoes absorb the dressing, then toss again, tear 1 handful basil leaves over and serve at room temperature.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 5 g
- Carbs
- 30 g
- Fat
- 13 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does insalata pantesca take?
- About 35 minutes in total: 15 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of waxy potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Mix capsicum peanut salad
A crunchy salad of red, yellow and green peppers with roasted peanuts, cucumber, carrots and celery, dressed with lemon, dill, mint and celery leaves. Just before serving, olive oil mixed with sesame seeds is poured over the top. It's colourful, filling and full of protein.
Pepper, beans and fruit salad
A big, bright salad of red, green and yellow peppers, boiled peanuts, sweet corn, grapes, apple and coconut, tossed in a sweet-sour passion fruit and mint dressing. It is very popular at big parties: it looks festive, keeps its crunch and is easy to double. Serve it on a bed of crisp lettuce.