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Insalata Pantesca with red potatoes, tomatoes, capers, olives, red onion, basil, and extra virgin olive oil.
matthewcutolo

Insalata Pantesca

Traditional Insalata Pantesca made with tender potatoes, tomatoes, capers, olives, red onion, oregano, basil, vinegar, and extra virgin olive oil.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 people
Course: Side Dish
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 5 medium red potatoes about 2 pounds
  • 2 vine-ripened tomatoes cut into wedges
  • 2 tablespoons capers drained
  • ⅓ cup Mediterranean olive mix green and black olives, pitted
  • ½ small red onion thinly sliced
  • 2 tablespoons red wine vinegar
  • ½ cup extra virgin olive oil
  • ½ teaspoon dried oregano
  • ¼ cup fresh basil leaves torn
  • Salt and black pepper q.b.

Method
 

  1. Bring a large pot of generously salted water to a boil. Add the potatoes and cook until fork tender, about 20–25 minutes depending on their size.
  2. Drain the potatoes and allow them to cool just enough to handle. Peel while still warm, then cut into bite-sized cubes.
  3. Transfer the potatoes to a large mixing bowl. Add the tomatoes, capers, olives, and thinly sliced red onion.
  4. Drizzle in the red wine vinegar first, followed by the extra virgin olive oil. Season with the oregano, salt, and freshly ground black pepper, q.b., then gently toss until evenly coated.
  5. Fold in the torn fresh basil and give the salad one final gentle toss.
  6. Let the salad rest at room temperature for 15–20 minutes before serving. This allows the potatoes to absorb the dressing and the flavors to fully develop.