Pantelleria salad: the typical recipe of the island of Pantelleria

L’Pantesca salad is a typical recipe of Sicilian tradition, in particular of the island of Pantelleria, to which it owes its name. It is a fresh side dish and tasty, ideal for summer, but to be enjoyed all year round, based on boiled potatoes, cherry tomatoes, red Tropea onion, black olives, capers, island specialties, and Mediterranean aromatic herbs such as oregano and basil, but also thyme , parsley or whatever you prefer. Everything is then seasoned with a good extra virgin olive oil, preferably of Sicilian origin. Once ready, let it rest in the refrigerator for a couple of hours before serving: in this way the ingredients will blend together and the result will still be more fragrant and intense.

Excellent cold from the fridge or at room temperature, the Pantelleria salad is perfect to accompany anything second course of meat o of fish. You can also enrich it with slices of mozzarella, crumbled feta, grated salted ricotta or tuna fillets in oil, for a rich and satiating single dish. Instead of the classic yellow-fleshed potatoes, you can use source novella, also leaving them with the peel. In this case, choose small and uniformly sized so that the cooking is homogeneous.

Find out how to make Pantelleria salad by following the step-by-step procedure and advice. Also try the classic potato salad and its irresistible variations.

How to prepare the Pantelleria salad

Wash the potatoes well and dry them 1.

Boil the potatoes in a pot with plenty of water for about half an hour 2; pierce them with a fork and, if it sinks easily, it means that they are cooked.

Once ready, drain them, let them cool slightly and then remove the peel 3.

Cut them into small pieces and let them cool completely 4.

Peel and thinly slice the red onion 5. Soak it in water and vinegar for about 10-15 minutes.

Wash the cherry tomatoes and cut them in half 6.

Rinse the capers to remove excess salt and dry them 7.

Wash and pitted the black olives, then cut them in half 8.

In a bowl, combine the tomatoes, olives and capers. Add the now cold potatoes 9.

Drain the onions and mix them with the rest of the ingredients 10.

Season with a drizzle of oil 11 and a pinch of salt.

Add chopped aromatic herbs, mix 12 and refrigerate for at least two hours.

Pantelleria salad is ready to be enjoyed 13.

storage

Pantelleria salad can be stored in the refrigerator for 2 dayswell covered with cling film or even better in a special airtight container.