Recipe courtesy of Wolfgang Puck
Insalata Pantesca
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 412
- Total Fat
- 30
- Saturated Fat
- 4
- Carbohydrates
- 35
- Dietary Fiber
- 9
- Sugar
- 15
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 546
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
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.