Insalata Pantesca

10 mins
Serves 2
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Directions

  1. 1Chop a red onion into thin round discs.
  2. 2Chop a red onion into thin round discs.
  3. 3Chop a red onion into thin round discs.
  4. 4Place the chopped onion into a bowl.
  5. 5Place the chopped onion into a bowl.
  6. 6Place the chopped onion into a bowl.
  7. 7Add a generous pinch of salt to the onions.
  8. 8Add a generous pinch of salt to the onions.
  9. 9Add a generous pinch of salt to the onions.
  10. 10Add three tablespoons of red wine vinegar to the onions.
  11. 11Add three tablespoons of red wine vinegar to the onions.
  12. 12Add three tablespoons of red wine vinegar to the onions.
  13. 13Massage the onions with your hands to coat them with salt and vinegar.
  14. 14Massage the onions with your hands to coat them with salt and vinegar.
  15. 15Massage the onions with your hands to coat them with salt and vinegar.
  16. 16Wash the tomatoes and cut them in half.
  17. 17Wash the tomatoes and cut them in half.
  18. 18Wash the tomatoes and cut them in half.
  19. 19Add the halved tomatoes to the bowl with the onions.
  20. 20Add the halved tomatoes to the bowl with the onions.
  21. 21Add the halved tomatoes to the bowl with the onions.
  22. 22Add capers to the bowl.
  23. 23Add capers to the bowl.
  24. 24Add capers to the bowl.
  25. 25Add green olives to the bowl.
  26. 26Add green olives to the bowl.
  27. 27Add green olives to the bowl.
  28. 28Add fresh basil to the bowl.
  29. 29Add fresh basil to the bowl.
  30. 30Add fresh basil to the bowl.
  31. 31Add dry oregano to the bowl.
  32. 32Add dry oregano to the bowl.
  33. 33Add dry oregano to the bowl.
  34. 34Let the ingredients marinate for about ten minutes.
  35. 35Let the ingredients marinate for about ten minutes.
  36. 36Let the ingredients marinate for about ten minutes.
  37. 37Peel the skin off the boiled and cooled potatoes.
  38. 38Peel the skin off the boiled and cooled potatoes.
  39. 39Peel the skin off the boiled and cooled potatoes.
  40. 40Chop the peeled potatoes into bite-sized pieces.
  41. 41Chop the peeled potatoes into bite-sized pieces.
  42. 42Chop the peeled potatoes into bite-sized pieces.
  43. 43Add the chopped potatoes to the bowl with the other ingredients.
  44. 44Add the chopped potatoes to the bowl with the other ingredients.
  45. 45Add the chopped potatoes to the bowl with the other ingredients.
  46. 46Drizzle with good quality extra virgin olive oil.
  47. 47Drizzle with good quality extra virgin olive oil.
  48. 48Drizzle with good quality extra virgin olive oil.
  49. 49Add a good pinch of salt to the salad.
  50. 50Add a good pinch of salt to the salad.
  51. 51Add a good pinch of salt to the salad.
  52. 52Mix all ingredients together.
  53. 53Mix all ingredients together.
  54. 54Mix all ingredients together.
  55. 55Serve the salad.
  56. 56Serve the salad.
  57. 57Serve the salad.

Ingredients

  • 1 large red onion
  • 1 large red onion
  • 1 large red onion
  • pinch salt
  • pinch salt
  • pinch salt
  • 3 tbsp red wine vinegar
  • 3 tbsp red wine vinegar
  • 3 tbsp red wine vinegar
  • 300 g Pachino tomatoes
  • 300 g Pachino tomatoes
  • 300 g Pachino tomatoes
  • cherry tomatoes
  • cherry tomatoes
  • cherry tomatoes
  • 2 heaped tsp capers
  • 2 heaped tsp capers
  • 2 heaped tsp capers
  • 70 g olives
  • 70 g olives
  • 70 g olives
  • 20 g fresh basil
  • 20 g fresh basil
  • 20 g fresh basil
  • 2 tsp dry oregano
  • 2 tsp dry oregano
  • 2 tsp dry oregano
  • 3 large potatoes
  • 3 large potatoes
  • 3 large potatoes
  • drizzle extra virgin olive oil
  • drizzle extra virgin olive oil
  • drizzle extra virgin olive oil

Equipment

knifecutting boardbowl