A Summer Salad from Pantelleria

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!

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