Let me take a short break from all the California posts and serve you the recipe for the perfect summer salad with capers. We discovered this when we traveled to Pantelleria last year. It’s a traditional dish from the island and it combines some of the best ingredients into a delicious salad that is super easy to make.
You can add feta, sardines or eggs to spice it up a little, but it tastes just as great on its own.
- A handful of small, waxy potatoes
- Two large or a good handful of small tomatoes
- 1 tablespoon capers in salt
- One red onion
- Black olives w.o. pits
- 1 teaspoon dried oregano
- Good olive oil
- Fresh ground black pepper & sea salt to taste
- A twig of fresh oregano
- Feta, sardines or an egg
Cook the potatoes in boiling salted water until they are tender, drain them and let them cool off.
In the meantime, cut your tomatoes into bite-sized pieces, wash the capers and rinse off the salt, half the olives if you feel like it. Half the onion and cut it into thin slices.
Cut the potatoes into bite sized pieces and add them to a bowl. Add the tomatoes, capers, olives and onions. Season with the oregano, pepper and salt – and add two big swigs of olive oil.
Add your toppings if you want to and enjoy!