Insalata Pantesca
Directions
- 1Chop a red onion into thin round discs.
- 2Place the chopped onion into a bowl.
- 3Add a generous pinch of salt to the onions.
- 4Add three tablespoons of red wine vinegar to the onions.
- 5Massage the onions with your hands to coat them with salt and vinegar.
- 6Wash the tomatoes and cut them in half.
- 7Add the halved tomatoes to the bowl with the onions.
- 8Add capers to the bowl.
- 9Add green olives to the bowl.
- 10Add fresh basil to the bowl.
- 11Add dry oregano to the bowl.
- 12Let the ingredients marinate for about ten minutes.
- 13Peel the skin off the boiled and cooled potatoes.
- 14Chop the peeled potatoes into bite-sized pieces.
- 15Add the chopped potatoes to the bowl with the other ingredients.
- 16Drizzle with good quality extra virgin olive oil.
- 17Add a good pinch of salt to the salad.
- 18Mix all ingredients together.
- 19Serve the salad.
Ingredients
- 1 large red onion
- pinch salt
- 3 tbsp red wine vinegar
- 300 g Pachino tomatoes
- cherry tomatoes
- 2 heaped tsp capers
- 70 g olives
- 20 g fresh basil
- 2 tsp dry oregano
- 3 large potatoes
- drizzle extra virgin olive oil
Equipment
knifecutting boardbowl
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