Insalata Pantesca

🕒 Prep time: 5 minutes 🥘 Cooking time: 25 minutes 🍽️ Servings: 2

Ingredients

• Sea salt
• 2 pounds, peeled and sliced into half-moons
• 1 small red onion, thinly sliced
• 3 tablespoon red wine vinegar
• 2 cups cherry tomatoes, halved
• 2 tablespoons capers (rinsed and soaked if salt-packed, drained if in brine)
• ¼ cup kalamata olives, pitted and halved
• Freshly ground black pepper
• 1 teaspoon fresh oregano
• 6 to 8 fresh basil leaves, torn by hand
• ¼ cup extra- virgin olive oil

Instructions

• In a pot that has an insert (or can fit a steamer basket inside),bring about 1 inch of water and a pinch of salt to a boil.
• Place the potatoes in the insert (or basket), set it on (or in) the pot, cover, and steam until the potatoes are fork tender, 10 to 15 minutes. Remove from the heat and let cool.
• While the potatoes cool, in a medium bowl, combine the onion and red wine vinegar to cover. Let marinate for at least 20 minutes.
• When ready to assemble, add the potatoes to a large serving bowl. Top with the marinated onion (and any residual vinegar in the bowl), the cherry tomatoes, capers and olives. 
• Season with a generous pinch of salt and a scrunch of pepper and toss to combine.
• Finish the salad with fresh oregano and basil, then drizzle the entire dish evenly with the olive oil.
• Serve immediately.