Traveling to Sicily through the palate is very easy when you discover the treasures of its smaller islands. From the beautiful island of Pantelleria, located almost closer to Tunisia than to Italy, comes a summer recipe full of freshness and personality: the Pantesca salad. This rustic combination proves that you don’t need to spend a fortune to enjoy authentic Italian gastronomy; you just need good seasonal ingredients and to know how to treat them.
Watch the video with all the steps
Below you can watch the video with all the steps to prepare Pantesca salad in the easiest way.
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Main ingredients
For 2 people
⏱ Preparation time: 15 min
⏱ Cooking time: 30 min
- 400 g potatoes
- 200 g ripe tomatoes
- 150 g tuna in extra virgin olive oil
- 1/2 red or sweet onion
- 1 tablespoon capers
- 1 handful of black olives with pits
- Fresh basil and dried oregano
- Extra virgin olive oil, salt, and black pepper
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
How to prepare Pantesca salad
Soften the bite of the onion
Cut the onion into thin julienne strips or pieces to taste. If you don’t have the sweet onion typical of Pantelleria, place it in a bowl with a splash of very cold water and a generous amount of vinegar. Let it rest for a little while to remove all the aggressive bite. Then, drain it well.
Prepare the base of tomatoes and herbs
Wash and cut the tomatoes into wedges. In a large bowl, combine the tomatoes with the drained onion, plenty of salt, freshly ground black pepper, and a good splash of extra virgin olive oil. Add a few fresh basil leaves torn with your fingers and crumble dried oregano between your hands to release all its essential oils. Stir well and let it marinate for 30 minutes so it soaks up the flavor.
Boil and peel the potatoes
Place the whole potatoes with their skins in a pot starting with very cold water. Bring them to a gentle boil without letting it boil too hard. Pierce with a toothpick to check that they are soft inside. As soon as they are ready, transfer them immediately to a bowl with very cold water. This thermal shock will allow you to peel them perfectly with your hands while they are still warm.
Mix all the ingredients
Cut the peeled potatoes into wedges while they are still a bit warm, so they will absorb the dressing much better. Add the potatoes, the black olives with pits, the capers, and the tuna in olive oil to the bowl. Mix everything with your hands gently, which is the best way to dress a rustic salad.
Serve and enjoy
Taste and adjust salt or oil if necessary. Plate the Pantesca salad, topping it with a final touch of freshly ground black pepper, a drizzle of extra virgin olive oil, fresh oregano leaves, and some little flowers if you have them on hand. A dish full of Mediterranean flavor and tradition!
Tricks and tips for a perfect Pantesca salad
Punctuality in peeling potatoes
Submerging the potatoes in ice water as soon as you take them out of the pot creates a thermal shock that peels the skin off automatically, facilitating quick and clean peeling.
The secret of dried oregano
By rubbing the dried oregano with the palms of your hands before adding it to the dressing, you wake up its trapped aromatic oils, enhancing the characteristic aroma of Southern Italian cuisine.
Cut the potato while hot
Chopping the potato while it retains heat allows the starch to absorb the oil, the tomato juice, and the aromas of the oregano much better than if it were completely cold.
Frequently Asked Questions
Can Pantesca salad be prepared in advance?
Yes, in fact, it gains a lot of flavor if it rests for a couple of hours in the fridge before serving, as the potatoes finish assimilating all the juices from the tomato and the oil.
What type of olives are ideal for this recipe?
The traditional way is to use wrinkled or cured black olives with pits, as they provide a more intense and authentic flavor to the preparation.
Is tuna part of the original recipe?
The humblest and oldest version only had vegetables, but nowadays it is very common and popular to add tuna in olive oil or mackerel to turn it into a more complete single dish.
How to prevent potatoes from falling apart when boiling?
It is essential to boil them over low heat, always starting with cold salted water, cooking them whole and with the skin on.
Can I use pickled capers if I don’t have salted ones?
Of course. Although in Italy it is traditional to use desalted capers, drained pickled capers work great and provide a very rich touch of acidity.
Related recipes you will love
If you like traditional and summery Italian recipes, here are other suggestions to enjoy authentic flavors:
- Marinated zucchini salad with basil and mint: a refreshing, light, and flavorful option, ideal for the hottest days.
- Melon salad with Iberian ham and mozzarella: a perfect combination of sweet and salty with all the freshness of authentic Italian mozzarella.
- Pasta alla Norma: if you have fallen in love with the flavors of Sicily with this Pantesca salad, you cannot miss the great Sicilian classic with eggplant and ricotta salata.
Enjoy your Pantesca salad!
This Pantesca salad proves that with simple ingredients and small tricks, you can achieve a spectacular Mediterranean dish. Go ahead and prepare it at home and tell me in the comments how it turned out.
If you liked this recipe, subscribe to my YouTube channel and Instagram to discover more authentic Italian dishes. Leave a comment with your impressions and share your photos on social media. I would love to see your creations!
Bon appétit!
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The card
Pantelleria salad: the traditional Italian potato salad
Ingredients
- 400 g potatoes
- 200 g ripe tomatoes
- 150 g tuna in olive oil
- 1/2 red onion
- 1 tablespoon capers
- 1 handful of pitted black olives
- Fresh basil to taste
- Dried oregano to taste
- Extra virgin olive oil to taste
- Salt to taste
- Black pepper to taste
Instructions
- Slice the onion and soak it in cold water with vinegar to soften the sharpness
- Chop the tomatoes and mix them in a bowl with the drained onion
- Add salt, pepper, chopped basil, dried oregano rubbed with your hands, and oil
- Let the tomato mixture rest for 30 minutes to macerate the flavors
- Place the whole potatoes with their skins in a pot starting with very cold water
- Cook over low heat until they are soft when pierced with a toothpick
- Transfer the potatoes to a bowl with ice water to make peeling easier
- Peel the potatoes and cut them into wedges while still warm
- Add the potatoes, tuna, olives, and capers to the bowl with the tomatoes
- Mix everything delicately with your hands to incorporate the dressing
- Serve with freshly ground black pepper, fresh oregano, and a drizzle of oil
Video
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