The English Post

Pantesca vegan salad

Pantesca salad
Written by Veronica Lavenia

Pantesca vegan salad is a dish of beautiful memories for me.

Before visiting Pantelleria and enjoying this delicious Pantesca salad, made with care and love by the inhabitants of this small island in the Sicilian Archipelago, I thought this was one of many salads I was used to eating. The capers are the same ones that I use in all my recipes, the quality of my organic potatoes is always excellent, as is the rest of the ingredients. So why was the salad that I tasted in Pantelleria on a beautiful summer’s day, a few years ago, so special? “Because, here, the air and the ground are magical” was the answer of a friend of mine who has lived there for years.

A dish to try if you are lucky enough to visit this small paradise full of tasty food. At home, the result can still be rewarding if you buy Sicilian capers in an Italian specialty food shop.

Pantesca vegan salad: Ingredients

Serves 2

20 salted capers

2 potatoes

10 black pitted olives

10 cherry tomatoes

1 red onion

Dried oregano, to taste

Pinch of sea salt

Extra virgin olive oil, to taste

Pantesca vegan salad: Method

  1. Rinse the capers to remove the salt, squeeze dry and set aside.
  2. Boil the potatoes in salted water. Once cooked, remove the skin and cut them into slices.
  3. Wash and cut the tomatoes into two halves. Cut the onion into rings.
  4. In a bowl combine all the ingredients, season with oregano, a pinch of salt and extra virgin olive oil.
  5. Allow the ingredients to combine for a little while before serving.

From “The Vegetarian Italian Kitchen”

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.