Sicilian Potato and Tomato Salad (Insalata Pantesca) You’ll Make All Summer
Table of Contents
Why You’ll Love This Recipe
This Sicilian Potato and Tomato Salad, also known as Insalata Pantesca, is a fresh and rustic summer salad from Sicily.
Tender potatoes, juicy ripe tomatoes, briny olives and capers, lightly marinated red onion, and fresh basil come together with a simple red wine vinegar and extra virgin olive oil dressing.
Unlike creamy American-style potato salads, this version is completely mayonnaise-free. It’s bright, fresh, and full of Mediterranean flavor.
The potatoes make it satisfying enough for lunch, while the tomatoes, basil, and vinegar keep it light and refreshing.
And because it tastes even better after the flavors have had a little time to come together, it’s a wonderful make-ahead salad for summer gatherings.
Perfect For
- Easy summer lunches
- Mediterranean dinners
- BBQs and cookouts
- Picnics
- Summer entertaining
- Family meals
- Make-ahead lunches
- Vegetarian meals
- Fresh tomato season
- A light side dish
Ingredients
Potatoes
3 medium potatoes (about 1 lb / 450–500 g) — Choose potatoes that hold their shape well after boiling. Cooking them whole and in their skins helps keep them flavorful and prevents them from becoming waterlogged.
Tomatoes
3 large ripe tomatoes (about 1¼ lb / 550 g) — Use juicy, flavorful tomatoes. I love mixing different colors and varieties for a rustic, colorful presentation.
Red Onion
1 medium red onion, thinly sliced — The onion is briefly marinated in red wine vinegar, which softens its sharpness and adds a lovely tangy flavor.
Olives
½ cup pitted olives (about 2¾ oz / 75–80 g) — Kalamata olives are especially delicious here, adding salty, briny Mediterranean flavor.
Salted Capers
2 tablespoons salted capers (about ¾ oz / 20 g) — Capers add another layer of salty, tangy flavor that works beautifully with the potatoes and tomatoes. Salt-packed capers must be rinsed and soaked before use. If you can only find capers packed in brine, simply drain them well.
Fresh Basil
½ cup packed fresh basil leaves (about 10–15 g) — Tear some of the larger leaves by hand for a rustic finish.
Extra Virgin Olive Oil
1 tablespoon extra virgin olive oil (15 ml) — Use a good, fruity oil. It coats the potatoes, carries the oregano, and pulls the whole salad together.
Red Wine Vinegar
1 tablespoon red wine vinegar (15 ml) — Used to marinate the onion and bring acidity to the entire salad.
Oregano
1 teaspoon dried oregano (about 1 g) — Rub the oregano gently between your fingers before adding it to release its aroma.
Seasoning
¼ teaspoon kosher salt (about 1 g) — Start with this amount and adjust only if needed, since the olives and capers already add plenty of salt.
Freshly ground black pepper, to taste.
How to Make Sicilian Potato and Tomato Salad
1. Cook the Potatoes
Place the potatoes whole and unpeeled in a pot of salted water.
Bring to a boil and cook until the potatoes are tender when pierced with a knife.
Drain and let them cool enough to handle.
2. Marinate the Onion
While the potatoes cook, thinly slice the red onion into half-moons.
Place the onion in a small bowl and add the red wine vinegar.
Toss and let it marinate while you prepare the rest of the salad.
This simple step softens the onion and gives it a delicious tangy flavor.
3. Rinse the Capers
Rinse the salted capers under cold running water, rubbing them between your fingers to wash away the surface salt.
Cover them with fresh cold water and let them soak for 10 minutes.
Drain and pat dry. Don’t skip this — salt-packed capers carry an enormous amount of salt, and unrinsed capers will overwhelm the salad.
4. Prepare the Potatoes
Once the potatoes are cool enough to handle, peel them and cut them into large bite-sized cubes.
Add them to the bowl with the marinated onion and vinegar.
5. Cut the Tomatoes
Cut the tomatoes into rustic, irregular pieces.
I love using tomatoes of different shapes and colors—the more homemade and imperfect they look, the better.
Add the tomatoes to the potatoes and onion.
6. Add the Mediterranean Ingredients
Add the olives and the rinsed capers.
Gently toss everything together.
7. Add the Oregano
Rub the oregano gently between your fingers to release its aroma, then sprinkle it over the salad.
8. Season
Add the ¼ teaspoon kosher salt and freshly ground black pepper.
Remember that the olives and capers are already salty, so taste before adding any additional salt.
9. Finish With Olive Oil and Basil
Drizzle with 1 tablespoon extra virgin olive oil.
Tear some of the basil leaves by hand and add them to the salad.
Gently toss everything together.
10. Serve
Transfer to a serving platter and garnish with a few extra basil leaves.
Let the salad rest for about 10 minutes so the potatoes can absorb the dressing, then serve.
Optional Toppings
Keep it simple or add a little extra Mediterranean flavor with:
- Extra fresh basil
- Fresh oregano
- Kalamata olives
- Cherry tomatoes
- Thinly sliced cucumber
- Crumbled feta
- Chili flakes
- Toasted pine nuts
A little crumbled feta is especially good if you want to turn this simple side into a more substantial lunch.
Expert Tips
Cook the Potatoes Whole
Cooking the potatoes in their skins helps them retain their flavor and prevents them from absorbing too much water.
Don’t Overcook the Potatoes
You want tender potatoes that hold their shape when cut. If they’re too soft, the salad can quickly become mushy.
Rinse and Soak Salted Capers
Salt-packed capers are preserved in pure salt. A quick rinse followed by a 10-minute soak removes the excess without washing away their flavor.
Marinate the Onion
Don’t skip this step. Even a short marination in red wine vinegar makes the onion sweeter, softer, and much more pleasant to eat.
Use Ripe Tomatoes
Since this is a simple salad, tomato quality really matters. Choose tomatoes that are ripe, juicy, and flavorful.
Be Careful With Salt
The capers and olives already bring plenty of saltiness. Start with ¼ teaspoon kosher salt, taste, and only add more if needed.
Let the Salad Rest
If you have time, let the salad sit for 10–15 minutes before serving. This gives the potatoes time to absorb the vinegar, olive oil, and tomato juices.
Variations
Add Feta
Crumble a little Greek feta over the top for extra creaminess and salty flavor. If you like where that goes, our Mediterranean tomato and feta salad builds an entire dish around the same pairing.
Add Cucumber
Diced cucumber adds extra freshness and crunch on especially hot summer days.
Make It More Filling
Add chickpeas or tuna for a more substantial lunch.
Add Heat
A pinch of chili flakes gives the salad a gentle kick.
Use Different Herbs
Try fresh parsley or mint alongside the basil.
What to Serve With Sicilian Potato and Tomato Salad
This salad is a fantastic side for grilled foods and Mediterranean-style dinners.
Serve it with:
- Grilled chicken
- Grilled fish
- Grilled shrimp
- Grilled vegetables
- Italian sausages
- Crusty sourdough — or take it further with pan con tomate
- Grilled halloumi
- Fresh mozzarella
- Tuna
- Other Mediterranean salads
It also works beautifully as part of a larger summer spread with Italian Rice Salad or Tuscan Panzanella.
Storage
Store leftover salad in an airtight container in the refrigerator for up to 2 days.
The potatoes will continue to absorb the dressing as they sit, so give the salad a gentle toss before serving.
For the best texture, bring it out of the refrigerator for about 10–15 minutes before serving.
Frequently Asked Questions
What is Insalata Pantesca?
Insalata Pantesca is a traditional Sicilian potato salad associated with the island of Pantelleria. It typically combines potatoes with tomatoes, olives, capers, onion, herbs, and olive oil. The island’s capers carry protected geographical indication status — the Cappero di Pantelleria was registered in Italy in 1993 and at the European level in June 1996 — and they’re the reason the dish tastes the way it does.
Is Sicilian potato salad made with mayonnaise?
No. This version is completely mayonnaise-free. The dressing is based on red wine vinegar and extra virgin olive oil.
Do I have to rinse salted capers?
Yes. Capers packed in salt are cured in it, and the salt clings to the outside. Rinse them under cold water and soak them for 10 minutes, then drain. Capers packed in brine only need to be drained.
Can I use baby potatoes?
Yes. Baby potatoes work very well and don’t necessarily need to be peeled after cooking.
Can I make this salad ahead of time?
Yes. It’s actually a great make-ahead salad. The flavors develop as the potatoes sit with the dressing.
Can I use cherry tomatoes?
Absolutely. Halve or quarter them depending on their size.
Can I use another type of olive?
Yes. Kalamata olives are my favorite, but green olives or a mixture of olives work beautifully.
Why do you marinate the onion?
The red wine vinegar softens the onion’s sharpness while adding a pleasant acidity that becomes part of the salad’s dressing.
Can I add feta?
Absolutely. Feta isn’t necessary for the classic combination, but it makes a delicious optional addition.
Nutrition (Approximate Per Serving)
Based on 4 servings, using 3 medium potatoes, 3 large tomatoes, 1 tablespoon extra virgin olive oil, ¼ teaspoon kosher salt, olives, rinsed capers, and basil.
- Calories: approximately 185–205 kcal
- Protein: approximately 4–5 g
- Carbohydrates: approximately 32–34 g
- Fat: approximately 6–7 g
- Fiber: approximately 5 g
- Sugar: approximately 5–6 g
- Sodium: approximately 350–500 mg
Nutrition values are approximate and will vary depending on the size and variety of potatoes and tomatoes, as well as the type of olives and capers used. Sodium can vary significantly between brands — Kalamata olives alone range widely — and unrinsed salted capers will roughly double the sodium in this salad.
Good to Know
Insalata Pantesca is a perfect example of how Mediterranean cooking turns a handful of simple ingredients into something incredibly flavorful.
The combination of creamy potatoes, juicy tomatoes, salty olives and capers, sharp red onion, fragrant oregano, and fresh basil creates a salad that’s both satisfying and refreshing.
The secret is in the balance: rinse the capers, go easy on the added salt, and let the olive oil and tomato juices do the rest. The tomatoes provide plenty of moisture, while olives and capers bring natural saltiness.
For the best result, use beautiful ripe tomatoes and let the salad rest for a few minutes before serving.
It’s the kind of simple summer salad that tastes even better when shared around the table.
Sicilian Potato and Tomato Salad (Insalata Pantesca)
Ingredients
Method
- Boil the potatoes whole and unpeeled in salted water until tender. Drain and cool enough to handle.
- Thinly slice the red onion and toss it with the red wine vinegar. Let it marinate while the potatoes cook.
- Rinse the salted capers under cold water, then soak them in fresh water for 10 minutes. Drain and pat dry.
- Peel the potatoes and cut them into large cubes. Add them to the marinated onion.
- Cut the tomatoes into rustic pieces and add them to the bowl.
- Add the olives and the rinsed capers and gently toss.
- Rub the oregano between your fingers and sprinkle it over the salad. Add ¼ teaspoon kosher salt and freshly ground black pepper.
- Drizzle with 1 tablespoon extra virgin olive oil. Tear the basil and add it to the salad.
- Gently toss, garnish with fresh basil, and let rest 10 minutes before serving.
Notes
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