Pantesca salad is a Sicilian cuisine classic, hailing from Pantelleria, an island located just southwest of Sicily proper, which happens to be famous for the capers that give this salad its flair.The mere thought of Pantesca salad can bring to mind the sea, the scent of the Mediterranean shrubs, and those intense, unforgettable flavors that only the southern sun can create. The recipe includes boiled potatoes, tomatoes, onions, oregano, capers, and olives, but feel free to add oil-packed fish such as tuna and mackerel, roasted octopus, and even a head of lettuce. Pantesca Salad RecipeServes 4 Ingredients:1 head of lettuce (optional)
4 medium-sized potatoes
16 (Pachino) cherry tomatoes
2 Tbsp. dark olives (pitted or not, as you like)
1 handful of salt-packed capers
2 Tropea red onions*
extra-virgin olive oil
basil, thyme, oregano, salt
2 glasses of wine vinegar*The Tropea onion is a particular variety from Calabria. If you can't source them, then just use a standard red onion.Method:Begin by boiling the potatoes in a pot with plenty of salted water, leaving the peel on. When you can easily pierce a fork through the potatoes, drain them. Let cool a little bit, then remove the peels and chop the potatoes into large squares. Meanwhile, slice the onions and soak them in a bowl with the vinegar for at least 30 minutes. This will soften their sharp flavor. Rinse the capers well in a strainer, then pat them dry with paper towels. Wash the tomatoes then slice them in half.Combine the potatoes, tomatoes, lettuce (if you're including it), drained onions, olives, capers, and herbs (thyme, basil, and oregano) in a bowl. Season with salt and extra-virgin olive oil and mix. Let sit in the fridge for around 30 minutes before serving so that the flavors fuse together.
Pantesca Salad From Pantelleria (With Flair)
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