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Insalata pantesca (Pantelleria-style cherry tomato salad)

Name: Insalata pantesca (Pantelleria-style cherry tomato salad)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 2 (or 4 as a side)
Cuisine: Italian recipes
Ingredients: 2 medium potatoes, halved; 1 red onion, thinly sliced; 1 tbsp white wine vinegar; 2 tbsp extra-virgin olive oil; 400g cherry tomatoes, halved; 50g pitted green olives (any brined variety will do); 30g capers, drained; Handful basil leaves, torn

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 30 Aug 24
Updated: 12 Sep 24

Insalata pantesca (Pantelleria-style cherry tomato salad)

Traditionally made with local pachino cherry tomatoes, this salad also includes capers, which the island of Pantelleria is famous for – many believe the best capers in the world come from there. With potatoes for ballast and olives for extra umami salinity, it’s a great thing to knock together for a lunch in the sun.

Sound good? Try halloumi and blistered tomato orzo next – and discover more about the food of Sicily in our full guide to the region.

Easy
September 2024

Test kitchen approved

Serves 2 (or 4 as a side)
Hands-on time 30 min

Sound good? Try halloumi and blistered tomato orzo next – and discover more about the food of Sicily in our full guide to the region.

Nutrition: Per serving (for 4)

Calories: 197kcals
Fat: 8g (1.2g saturated)
Protein: 3.2g
Carbohydrates: 25g (6g sugars)
Fibre: 4.1g
Salt: 1g

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Ingredients

2 medium potatoes, halved
1 red onion, thinly sliced
1 tbsp white wine vinegar
2 tbsp extra-virgin olive oil
400g cherry tomatoes, halved
50g pitted green olives (any brined variety will do)
30g capers, drained
Handful basil leaves, torn

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Method

Put the potatoes in a pan and cover with salted water. Cover with a lid, bring to the boil and simmer for 16-20 minutes or until tender to the point of a knife.
Meanwhile, put the onion in a bowl and cover with cold water. Set aside to soak – this will soften the taste a little.
When the potatoes are tender, drain and leave until cool enough to handle. Once cool, slip off the skins and cut the potatoes into small chunks.

Mix together the vinegar and olive oil in a large bowl and season with salt and pepper. Drain the onion and add to the bowl, along with the cubed potatoes, tomatoes, olives and capers. Toss everything together and set aside for 30 minutes to allow the flavours to mingle and the ingredients to get to know each other. Stir in the basil when you’re ready to serve.

Recipe from September 2024 Issue

Nutrition

Nutrition: per serving

Calories: 197kcals
Fat: 8g (1.2g saturated)
Protein: 3.2g
Carbohydrates: 25g (6g sugars)
Fibre: 4.1g
Salt: 1g

delicious. tips

For a full meal, add some tinned mackerel or serve with tuna.
You can prepare the salad up to the end of step 4 and keep it in the fridge for up to 24 hours before serving. Just bring it to room temperature for 30 minutes before you dig in.