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Pantelleria Salad (Insalatona Pantesca)
4 boiled potatoes
4 large mature tomatoes
100 grams black olives
2 tbsp salted capers
2 red onions
8 anchovy filets preserved in oil
Vinegar or vinaigrette
1 tsp oregano
Salt and pepper
Wash the lettuce, chop it roughly and place it in a large salad bowl.
Slice the potatoes, tomatoes and onions and add them to the salad.
Mix in the olives, capers (rinsed), anchovies and dress with a vinaigrette.
Sprinkle oregano over the top and serve.