Insalata Pantesca
Insalata pantesca is a delicious Sicilian salad made with creamy potatoes, seasonal tomatoes, sliced red onions, briny capers and black olives tossed in a simple dressing of olive oil and vinegar. It's fresh, vibrant and makes an amazing side dish, light lunch or even a light dinner in the summer!
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I first fell in love with Pantesca salad while visiting the island of Pantelleria, just off the coast of Sicily. We were there in late summer, when the tomatoes were at their peak.
As soon as I got home, I had to recreate it, and now this traditional salad has become a summer staple in our house and one of my favorite Italian recipes to make!
Since it's served at room temperature, insalata Pantesca leans into the classic Sicilian approach of only cooking what's necessary.
The potatoes get boiled whole in salted water, which makes them extra creamy and flavorful. Then they get cubed, while still warm, right before tossing with raw vegetables, herbs and a simple red wine vinegar dressing.
It's traditional to remove the potato skins, but I often leave them on for the texture (and because I'm lazy).
I also like to let the onions and tomatoes sit with some salt and vinegar first. This helps to mellow the onions, draw out the tomato juices, and create the zingy dressing that makes this salad come alive.
Pantelleria island is renowned for their capers, which are packed in salt rather than a brine. Both types will work in this recipe, but try to seek out Sicilian salt-packed capers if possible!
If using capers packed in salt, you must first soak them in water, changing it a few times, before using them to remove the saltiness.
What is Insalata Pantesca?
Insalata pantesca is a fresh salad from the island of Pantelleria, located between Sicily and Tunisia along the coast of Sicily. This volcanic island is famous for its capers, which are considered some of the best in the world, and they are a key component in this dish.
The salad is made with simple ingredients like potatoes, cherry tomatoes, red onions, black olives, oregano and sometimes basil leaves. It's truly an icon of Sicilian cuisine and is the ideal hot weather food!
This Sicilian potato salad has a vague resemblance to my Italian potato salad, as well as its French cousin, salade Niçoise, but with fewer ingredients and a more rustic Sicilian vibe.
Want more Sicilian recipes? Try my classic, crispy fried panelle, this herby Sicilian pesto alla Trapanese with almonds and tomatoes, or rich, tangy eggplant caponata.
Why This Recipe Works
- Ready in around 30 minutes of cooking time.
- Uses simple ingredients that are easy to find.
- Highlights the best seasonal produce at its peak.
- Easy to make ahead for a light lunch or dinner.
- Tastes best served at room temperature so flavors meld together.
Ingredient Notes
Potatoes - I prefer red-skinned potatoes because they stay creamy and sweet. Yukon golds are a good substitute. Russets can work, but the texture is less smooth. Use small to medium potatoes for the best texture and flavor. Boiling them whole in salted water makes them extra flavorful.
Capers - Capers from Pantelleria are world-famous! If you find them packed in salt, soak them for 20 minutes to remove excess. Jarred brined capers work too, just rinse first.
Olives - Use high quality Italian olives if you can, or try Kalamata as a substitute. Pit them and tear into thin strips for the best texture.
Onions - A small red onion or the regional tropea onion works beautifully, especially when softened first with vinegar and salt. This step mellows the sharpness.
Tomatoes - Seasonal cherry tomatoes or fresh San Marzano give the salad its sweet-tart juiciness. Make sure they are ripe and in season for best results.
Herbs - Sicilian oregano is mandatory for that authentic touch, while basil leaves are optional but make an excellent addition.
Olive oil - Always choose high-quality extra virgin for Italian cookery. It brings depth and richness to the vinegar dressing. Read more about Italian olive oil and vinegars in my guide.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large pot
- Strainer
- Mixing bowls
- Sharp knife
- Cutting board
- Wooden spoon
Step by Step Instructions
- Place the potatoes in a large pot and cover with cold salted water. Bring to a boil.
- Reduce heat and simmer until just tender when pierced with a knife, about 20 minutes depending on size. Drain, then return to the pot and let them steam dry.
Pro Tip: Allowing them to seam in the pot to dry ensures a creamy potato that isn't soggy or watery.
- If using salted capers, soak them in a bowl of cold water, changing it every few minutes, then drain.
- While potatoes cook, place the onion slices and cherry tomatoes in a bowl with the vinegar and a pinch of salt. Let them sit to release juices and mellow.
- When potatoes are cool enough to handle, peel if desired, then cut into large chunks.
- Add the potatoes to the bowl with tomatoes and onions, then add the olives, capers, and oregano.
- Drizzle generously with extra virgin olive oil, then season with salt and pepper. Add basil leaves if using.
- Gently toss everything together, taking care not to break up the potatoes too much. Taste and adjust seasoning with more vinegar, salt, or pepper as needed.
- Let the salad sit at room temperature for at least 10 minutes before serving so the flavors meld.
- Serve slightly warm or at room temperature, with more olive oil drizzled over top if desired.
Pro Tip: For the best flavor, prepare the salad a few hours ahead and let it sit. The dressing absorbs into the potatoes, making it even better!
Tips for Success
- Always boil potatoes whole for a creamier texture.
- Use salted water to infuse flavor during cooking.
- Let onions and tomatoes macerate with vinegar first to build the simple zingy dressing.
- Toss gently to avoid breaking potatoes into mush.
- Serve at room temperature for peak flavor.
Variations
- Add thin strips of green peppers or long hot peppers for crunch.
- Use balsamic vinegar instead of red wine vinegar for a deeper flavor.
- Swap basil for mint leaves for a different herbal note.
- Add anchovy fillets for a brinier, more intense taste.
Serving Suggestions
This fresh salad is the perfect side dish for grilled meats and fish. Pair it with juicy grilled marinated lamb chops, tender filet mignon, or flavorful seared tuna steak.
It also works beautifully as a light lunch or light dinner on its own with crusty bread. To finish the meal, serve a refreshing lemon granita or make cannoli with this creamy ricotta cannoli filling.
How to Store and Reheat
This salad keeps well in the refrigerator for up to 3 days. Store in an airtight container and bring back to room temperature before serving for the best texture and flavor.
It is not meant to be reheated, serve chilled or at room temperature.
FAQs
Red wine vinegar is traditional, but white wine vinegar can be used as well.
Yes, in fact it tastes better after sitting for a few hours. Just store in the refrigerator and let it come to room temperature before serving.
Traditionally the skins are removed, but you can leave them on for texture and nutrients.
The volcanic soil of the island of Pantelleria produces especially flavorful capers, considered the best in Italy.
It can be both. Traditionally it's a side dish, but it makes a lovely salad for a light lunch or light dinner, especially in hot weather.
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Insalata Pantesca (Pantelleria Style Potato Salad)
Ingredients
- 2 pounds potatoes red-skinned or Yukon gold, scrubbed
- 1 small red onion thinly sliced
- 1 pint cherry tomatoes halved
- 3 tablespoons red wine vinegar
- Kosher salt
- Freshly ground black pepper
- ½ cup black olives Kalamata or oil-cured, pitted and roughly torn
- 3 tablespoons salted capers soaked and drained
- 2 teaspoons dried oregano or 2 tablespoons fresh oregano leaves
- 6 tablespoons extra virgin olive oil plus more for drizzling
- ½ cup fresh basil leaves torn
Instructions
- Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt, then bring to a boil.
- Reduce the heat and simmer until just tender when pierced with a knife, about 20 minutes depending on size. Drain, then add back to the pot and let them steam to dry out and cool off.
- If using salted capers, soak them in a bowl of cold water, changing it every few minutes, then drain.
- While the potatoes cook, place the sliced onion and cherry tomatoes in a bowl with the red wine vinegar and a pinch of salt. Let it sit while you prepare the rest.
- When the potatoes are cool enough to handle, peel the skins then cut them into large chunks.
- Add them to the bowl with the cherry tomatoes and onions, then add the olives, capers and oregano.
- Drizzle with olive oil, then season generously with salt and pepper and add the basil leaves.
- Gently toss everything together, taking care not to break up the potatoes too much. Taste and adjust the seasoning with more salt, pepper, or vinegar as needed.
- Let the salad sit at room temperature for at least 10 minutes before serving so the flavors can meld together.
- Serve slightly warm or at room temperature with more olive oil drizzled over top if desired.
Notes
- Always boil potatoes whole for a creamier texture.
- Use salted water to infuse flavor during cooking.
- Let onions and tomatoes macerate with vinegar first to build the simple zingy dressing.
- Toss gently to avoid breaking potatoes into mush.
- Serve at room temperature for peak flavor.
