Summer Salad from Pantelleria

I discovered this perfect summer salad when we travelled to the island of Pantelleria back in 2018. It's a typical dish from the island that combines some of my favourite ingredients into a delicious salad. Also, perfect when you have left-over potatoes and is best during tomato season. I believe this recipe calls for peeled potatoes, but I like to keep the skin on – partly because I am lazy, partly because I like the taste better.

Ingredients

• 1 handful of small, waxy potatoes

• 2 large tomatoes

• 1 tablespoon capers in salt

• 1 red onion

• 1 teaspoon dried oregano

• olive oil

• black pepper & sea salt

Optional:

• Feta, olives, sardines or hard-boiled egg (optional)

Method

1. Cook the potatoes in salted water until tender, drain them and let them cool off. Quarter and add them to a bowl. 

2. In the meantime, cut your tomatoes into bite-sized pieces. Wash the capers to rinse off the salt. Half the olives and remove the pits if they have any. Cut the onion into thin slices.

3. Add the tomatoes, capers and onions to the bowl with the potatoes. Season with the oregano, pepper and salt – and add two big swigs of olive oil. Mix.

4. Add your toppings & enjoy.