This Pantesca salad hails from the wind-swept island of Pantelleria — a sun-soaked Sicilian classic. Buttery new potatoes, juicy cherry tomatoes, sharp red onion, meaty olives, and the island’s signature capers strike a perfect balance of freshness, brine, and herbs. Light yet satisfying and intensely aromatic, it’s ideal for hot summer days, picnics, or a quick lunch.
Ingredients
- New potatoes — 1 lb 5 oz (600 g)
- Cherry tomatoes — 10.5 oz (300 g)
- Red onion — 1 small
- Salt-packed capers, rinsed — 2 tbsp (30 ml)
- Pitted olives (Kalamata or green) — 3 oz (80 g)
- Fresh basil leaves — 1/4 cup loosely packed (5 g)
- Dried oregano — 1 tsp (5 ml)
- Extra-virgin olive oil — 4 tbsp (60 ml)
- Red wine vinegar — 1 tbsp (15 ml)
- Sea salt — 1 tsp (5 ml)
- Freshly ground black pepper — 1/2 tsp (2.5 ml)
- Anchovy fillets (optional) — 4
Step-by-step recipe
- Prep the produce: Soak salt-packed capers in cold water for 10 minutes, then rinse well. Halve the cherry tomatoes, slice the onion into fine half-moons, and tear the basil leaves.
- Boil the potatoes in well-salted water until tender, 15–20 minutes. Drain, let stand 5 minutes, peel if you like, and cut into large chunks.
- Make the dressing: Whisk together olive oil, red wine vinegar, oregano, and black pepper until emulsified.
- Assemble the salad: In a large bowl, combine the warm potatoes with tomatoes, onion, olives, capers, and basil. Add chopped anchovies if using. Pour over the dressing and gently toss to coat.
- Taste for salt (remember the brininess of capers and anchovies) and add a pinch if needed. Let stand 10–15 minutes to mingle, or serve right away with an extra dusting of oregano.
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Tips & variations
- Salt-packed capers have the cleanest flavor — always rinse to remove excess salt.
- Warm potatoes absorb dressing best — add them slightly cooled but still warm.
- For a lighter version, use 3 tbsp oil and 1.5 tbsp vinegar.
- Add sliced cucumber or crisp celery for extra freshness.
- Anchovies deepen the umami, but you can skip them for a meatless version.
Serving suggestions
- With crusty ciabatta or focaccia.
- Alongside roasted fish or grilled chicken.
- As a stand-alone light lunch on a hot day.
Nutrition per serving
| Calories | 293 kcal |
|---|---|
| Protein | 5 g |
| Fat | 16.5 g |
| Carbohydrates | 32 g |
| Fiber | 5 g |
| Sodium | 780 mg |
Frequently asked questions
Can I substitute the red onion?
Yes — shallot or sweet white onion works well. If the onion is too sharp, soak it for 10 minutes in cold water with a pinch of salt and a splash of vinegar.
What can I use instead of capers?
Try finely chopped cornichons or green olives, but for the most authentic flavor, capers are key.
Is the salad served warm or cold?
Both are great. Warm potatoes intensify the dressing’s aroma; chilling for 20–30 minutes yields a more harmonious, refreshing flavor.
How do I store leftovers?
Transfer to an airtight container and refrigerate for up to 24 hours. Before serving, refresh with a pinch of oregano and a few drops of olive oil.