Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pantesca Salad: The Quintessential Summer Dish from Pantelleria
Discover the authentic recipe for Pantesca salad — a vibrant, fragrant mix of potatoes, capers and tuna, straight from the beautiful island of Pantelleria.
🛒 Ingredients
- ✓ 4 medium potatoes
- ✓ 2 tablespoons Pantelleria capers, salted
- ✓ 4 ripe tomatoes
- ✓ 8 fresh basil leaves
- ✓ 1 red onion from Partanna
- ✓ 80g green olives
- ✓ 120g tuna in oil
- ✓ 50g tuma cheese (or semi-aged caciocavallo)
- ✓ 3 tablespoons white wine vinegar
- ✓ extra virgin olive oil, to taste
- ✓ dried oregano, to taste
- ✓ salt, to taste
- ✓ freshly ground black pepper, to taste
📊 Nutritional Information
Pantesca salad is one of Pantelleria’s most beloved dishes, capturing the island’s windswept charm and bold flavours. Made with simple Mediterranean staples like potatoes, tomatoes, capers, olives and tuna, it’s a refreshing delight perfect for warmer days. Whether enjoyed as a light main or a colourful side, it enchants with a medley of aromas and colours that echo Sicily’s rich culinary heritage.
👨🍳 Preparation
- 1
Boil the potatoes in salted water until tender, then leave to cool. Peel and cut into even chunks.
- 2
Thinly slice the onion and let it soak in white wine vinegar for 10 minutes to soften the sharpness.
- 3
Dice the tomatoes and tuma cheese. Pit and roughly chop the olives, then place everything in a large bowl.
- 4
Add the desalted capers, torn basil leaves, and a sprinkle of dried oregano.
- 5
Fold in the potatoes, drained onion, and flaked tuna. Drizzle generously with extra virgin olive oil, seasoning with salt and freshly ground black pepper.
- 6
Gently toss everything together and pop it in the fridge for at least half an hour to allow the flavours to meld before serving.
💡 Tips and Variations
For a heartier kick, try adding a few anchovy fillets in oil, or swap the tuma for salted ricotta. If you prefer a bolder tang, a drizzle of red wine vinegar works beautifully.
📦 Storage
- • Keep any leftovers covered in the fridge for up to 2 days.
- • Avoid freezing to prevent the vegetables and tuna from losing their texture.
🍷 Pairing
Serve your Pantesca salad alongside a glass of Sicilian Rosso Sambuca — a full-bodied, velvety red wine with intense aromas and deep garnet hues, best enjoyed chilled between 16 and 18°C.
This Pantesca salad is a celebration of simple, sun-kissed ingredients from Pantelleria — each mouthful bursting with summer’s finest flavours. I urge you to bring a taste of Sicily to your own table; it’s such a joy to share with family and friends, whether as a light lunch or a striking side at your next gathering. Give it a go, and you might just have found your new seasonal favourite!
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