Pantesca salad | Carlo Florence chef

Ingredients

• Potatoes 400 g
• Cherry tomatoes 300 g
• Capers 30 g
• Olives (I use Taggiasche) 50 g
• Red onions 1
• Oregano
• Basil
• Clean and thinly slice the onion. Wash the cherry tomatoes and cut them in half.
• Pour the onion, cherry tomatoes, olives, and capers into a large bowl.
• Savor with chopped basil leaves with your hands and dried oregano.
• In the meantime, the potatoes will be ready, drain them, peel them, and let them cool, then cut them into chunks.
• Add the potatoes to the rest of the ingredients.
• Season with oil, salt and pepper.
• Side Dishes