Italian Pantesca Salad (Pantelleria Style Salad)

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 and tasty side dish, ideal for summer, but excellent to enjoy all year round, made with boiled potatoes, cherry tomatoes, Tropea red onion, black olives, capers, an island specialty, and fresh basil. The whole thing is then seasoned with a good extra virgin olive oil, preferably local.

Excellent cold from the fridge or at room temperature, Pantesca salad is perfect to accompany any course of meat or fish during a family lunch or a dinner with friends. If you like, you can flavor the dish with other Mediterranean aromatic herbs such as oregano, thyme or parsley and enrich it with slices of mozzarella, crumbled feta, grated salted ricotta or tuna fillets in oil, for a rich and filling one-dish meal.

What is Pantesca Salad?

Pantesca salad, a vibrant and flavorful dish, hails from Pantelleria, a small island off the coast of Sicily. This island, with its rich cultural history influenced by Greek, Roman, Arab, and Spanish settlers, has a unique culinary tradition that blends Mediterranean flavors. The salad reflects the island's agricultural abundance, particularly in olives, capers, and tomatoes, which thrive in Pantelleria's sun-drenched, volcanic soil. Traditionally, Pantesca salad was a simple, rustic dish made with local ingredients, often enjoyed by fishermen and farmers. Over time, it has become a symbol of the island's cuisine, celebrated for its fresh, bold flavors that perfectly capture the essence of Sicilian summer.

Tips for the Best Pantesca Salad

• Choose ripe, juicy cherry tomatoes, ideally from a local farmer’s market, for the sweetest flavor.
• Opt for Mediterranean olives and capers packed in salt. Rinse the capers well to avoid excess saltiness.
• Incorporate basil just before serving to retain its vibrant, aromatic quality.
• Allow the salad to rest before serving to let the flavors meld. Serve at room temperature for the best taste.

What Are The Best Potatoes for This Salad?

The best type of potatoes to use for Pantesca salad are waxy varieties like Yukon Gold. They hold their shape well after boiling and absorb the dressing beautifully, making them ideal for this dish.

What Can I Serve Pantesca Salad With?

Pantesca salad can be served as a refreshing side dish alongside grilled meats, fish, or seafood. It also works well as a light main course, especially when paired with crusty bread or served over a bed of greens.

Can I Make This Salad Ahead of Time?

Of course! In fact, allowing it to sit for a few hours helps the flavors meld together, making it even more delicious. Just add the fresh basil right before serving to keep it vibrant.

Can I Freeze This Salad?

Pantesca salad is not suitable for freezing, as the fresh vegetables and boiled potatoes would lose their texture and flavor when thawed. It's best enjoyed fresh or made a few hours ahead.

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How to Store Pantesca Salad

Store any leftovers of Pantesca salad in an airtight container in the refrigerator. It will stay fresh for up to 2 days. Before serving again, give it a good stir and consider adding a bit more fresh basil to revive the flavors.

How to Make Pantesca Salad

Cut the cherry tomatoes in quarters.

Season them with salt, pepper, oil and basil. Give them a good stir, then set them aside.

Slice the onion.

A little trick to avoid the strong smell: place the slices in a bowl with plenty of cold water and vinegar, set aside and let them soak for about 10 minutes.

Cut the boiled potatoes into small cubes.

Unite the potatoes with the tomatoes and add the onions.

Add the olives and the capers.

Adjust with salt, pepper and oil and give it a good mix.

Enjoy!