Peel the potatoes and cut them into bite-sized cubes. Bring a large pot of lightly salted water to a boil, add the potatoes, and cook for 7–8 minutes, or until just tender. Drain well and set aside to cool slightly before assembling the salad.
Meanwhile, halve the cherry tomatoes, thinly slice the red onion, and tear the basil leaves. Add them all to a large serving bowl and set aside.
Add the black olives, rinsed capers, oregano, extra-virgin olive oil, apple cider vinegar (if using) and a pinch of sea salt to the bowl. Mix gently to combine.
Add the warm potatoes and carefully toss everything together until evenly coated with the dressing.
Let the salad rest for 10–15 minutes before serving, allowing the potatoes to absorb all the flavors.
Serve at room temperature as a light main dish or alongside grilled fish, seafood, or meat.
Notes
Authentic Insalata Pantesca is made with salt-cured Pantelleria capers, which give the salad its signature flavor.
Serve at room temperature for the best taste.
Perfect alongside grilled fish, seafood, chicken, or barbecue dishes.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.