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Insalata Pantesca

Potato and tomato salad with Pantelleria capers

Pantelleria’s potato-and-tomato salad with salted capers, black olives, red onion, oregano and extra virgin olive oil.

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Prep20 minsCook30 minsServes4DifficultyEasy

Plus 1 hr for cooling potatoes and chilling the dressed salad; included in the total time below.

Editorial recipe cover for Insalata Pantesca, from Pantelleria, Sicily

Pantelleria, Sicily

The regional version.

Pantelleria’s potato, tomato, caper and oregano base version, without optional green beans or fish.

  • Boiled potatoes and ripe tomatoes form the base.
  • Pantelleria salted capers are a defining island ingredient.
  • Oregano, olives and onion complete the dressing without mayonnaise.

Technique: potato and tomato salad with Pantelleria capers

Let the potatoes cool before combining with tomatoes. Taste the rinsed capers first: they can still supply all the salt the salad needs.

The recipe

Insalata Pantesca

20 min prep30 min cook1 hr 50 min total4 servings

Includes 1 hr for cooling potatoes and chilling the dressed salad.

Scale:

Ingredients

Main

Method

  1. 1

    Boil whole potatoes in lightly salted water for 25–35 minutes until a knife enters easily. Drain, peel and let cool.

  2. 2

    Soak sliced onion in the vinegar for 15 minutes. Rinse capers to remove excess salt and pit olives.

  3. 3

    Cut cooled potatoes into substantial chunks and combine gently with tomato wedges, capers, olives and drained onion.

  4. 4

    Whisk oil with oregano and a little of the onion vinegar. Dress the salad and taste before salting.

  5. 5

    Refrigerate for 30 minutes, then take out shortly before serving. Fold gently once more without breaking the potato.

The version on this page

Pantelleria’s potato, tomato, caper and oregano base version, without optional green beans or fish.

  • Boiled potatoes and ripe tomatoes form the base.
  • Pantelleria salted capers are a defining island ingredient.
  • Oregano, olives and onion complete the dressing without mayonnaise.

Cooking it well

Let the potatoes cool before combining with tomatoes. Taste the rinsed capers first: they can still supply all the salt the salad needs.

Serving and planning

Serve with crusty bread or alongside grilled fish. Green beans are a recognised seasonal addition, omitted in this base version.

Allow 60 additional minutes for cooling potatoes and chilling the dressed salad. This is included in the total recipe time, alongside active preparation and cooking.

Explore the Sicilian cooking guide for related dishes and pantry notes.

Storage

Refrigerate the assembled salad in a covered container and use within 2 days.

Freezing

Freezing the tomato-and-potato salad is not recommended.

Reheating

Serve cool or briefly tempered, without reheating.

Keep cooking

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