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Close-up of potato cubes, tomato wedges, olives, and capers in Sicilian potato salad
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Sicilian Potato and Tomato Salad (Insalata Pantesca)

A rustic Sicilian potato salad with ripe tomatoes, Kalamata olives, salted capers, marinated red onion, and torn basil — dressed with red wine vinegar and extra virgin olive oil. Completely mayonnaise-free and even better made ahead.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Italian, Mediterranean, Sicilian
Calories: 195
Ingredients Method Notes

Ingredients
  

  • 3 medium potatoes (about 1 lb / 450–500 g), waxy variety, whole and unpeeled
  • 3 large tomatoes (about 1¼ lb / 550 g), ripe
  • 1 medium red onion thinly sliced into half-moons
  • 1/2 cup pitted olives (about 2¾ oz / 75–80 g), Kalamata preferred
  • 2 tbsp salted capers (about ¾ oz / 20 g), rinsed and soaked 10 minutes
  • 1/2 cup fresh basil leaves (about 10–15 g), packed, torn by hand
  • 1 tbsp extra virgin olive oil (15 ml)
  • 1 tbsp red wine vinegar (15 ml)
  • 1 tsp dried oregano (about 1 g)
  • 1/4 tsp kosher salt (about 1 g)
  • black pepper freshly ground, to taste

Method
 

  1. Boil the potatoes whole and unpeeled in salted water until tender. Drain and cool enough to handle.
  2. Thinly slice the red onion and toss it with the red wine vinegar. Let it marinate while the potatoes cook.
    Sliced red onion marinating in red wine vinegar in a small bowl
  3. Rinse the salted capers under cold water, then soak them in fresh water for 10 minutes. Drain and pat dry.
  4. Peel the potatoes and cut them into large cubes. Add them to the marinated onion.
    Peeled boiled potatoes cut into large cubes added to marinated red onion
  5. Cut the tomatoes into rustic pieces and add them to the bowl.
    Rustic pieces of ripe tomatoes added to potatoes and red onion in a bowl
  6. Add the olives and the rinsed capers and gently toss.
    Kalamata olives and rinsed capers added to the potato and tomato salad
  7. Rub the oregano between your fingers and sprinkle it over the salad. Add ¼ teaspoon kosher salt and freshly ground black pepper.
    Dried oregano being rubbed between fingers over the salad
  8. Drizzle with 1 tablespoon extra virgin olive oil. Tear the basil and add it to the salad.
    Extra virgin olive oil drizzled over the salad with torn basil leaves
  9. Gently toss, garnish with fresh basil, and let rest 10 minutes before serving.

Notes

Salt-packed capers are cured in pure salt and must be rinsed and soaked — skipping this makes the salad inedibly salty. Capers packed in brine only need draining.
Choose waxy potatoes that hold their shape after boiling. Don't overcook them or the salad turns mushy.
The salad keeps in an airtight container in the refrigerator for up to 2 days and tastes even better on day one after resting.