INSALATA PANTESCA

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Insalata Pantesca image

Provided by Food Network

Time 45m

Yield 2 servings

Number Of Ingredients 14

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

Steps:

  • 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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