Pantesca Salad

Pantesca Salad  is a typical dish of the island of Pantelleria, known for its caper production, a key ingredient. It combines tomatoes and potatoes, with red onions, olives and capers, tossed with oregano laced dressing.

• 1 ½ lb potatoes
• 1 large red onion
• 2 tablespoons vinegar
• About 3 ½ oz pitted olives
• About 16 oz cherry tomatoes
• 2 tablespoons capers
• Dried oregano, to taste
• Fresh basil, to taste
• Salt, to taste
• Extra virgin olive oil, to taste

1. Boil the potatoes in salted water until tender, or wrap them in aluminum foil and bake them in an oven at 400°F for about 30 minutes, or until they re soft when pierced with a fork.
2. While the potatoes are cooking, thinly slice the red onion. Place the sliced onion in a bowl and add the 2 tablespoons of vinegar. Let it marinate for about 10 minutes; this will help mellow its strong flavor.
3. Once the potatoes are cooked and cool enough to handle, peel and slice them into regular, bite-sized pieces. Add them to the bowl with the marinated onion and vinegar.
4. Halve the tomatoes and add them to the bowl. Finely chop the olives and add them, along with the well-rinsed capers. Add a generous pinch of dried oregano and a few fresh basil leaves, torn by hand.
5. Season the salad with salt to your liking. Drizzle generously with extra virgin olive oil.
6. Mix all the ingredients well to ensure everything is evenly coated and combined. Let the salad rest for a few minutes before serving. This allows the flavors to meld together.