Insalata Pantesca

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 4 ounces fingerling potatoes
  • 1 small red onion, peeled and thinly sliced
  • 4 medium red heirloom tomatoes, cored and cut into 1-inch cubes
  • 2 medium green heirloom tomatoes, cored and cut into 1-inch cubes
  • 2 medium yellow heirloom tomatoes, cored and cut into 2-inch cubes
  • 1/4 cup green (preferably Picholine) olives, pitted
  • 1 tablespoon capers
  • 1 tablespoon Champagne wine vinegar
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon minced oregano leaves
  • 1/4 cup extra-virgin olive oil
  • Lemon juice, to taste
  • 1/2 cup caperberries
Directions
  • In salted boiling water, cook the potatoes until tender. Drain and allow to cool to room temperature. Peel and cut into 4 to 6 pieces. Transfer to a medium bowl. Add the red onions, tomatoes, olives and capers.

  • In another bowl, combine the vinegar, salt, pepper and oregano. Slowly whisk in the olive oil. Pour over salad mix. Taste and season with lemon juice.

  • Divide salad into 2 and mound onto salad plates. Surround with caper berries.


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