Pantelleria salad

600 g small new patatoes

300 g Pachino cherry tomatoes (oil packed dried tomatoes in Winter) 

20 Pantelleria capers in salt

1 red onion

12 black olives

1 glass of red wine vinegar (or balsamic)

Dried oregano

6 tablespoons olive oil

Salt and pepper

A few basil leaves

Wash the potatoes and place them in a pot with water and some salt. Bring to a boil and cook for about 30/35 minutes (the exact cooking time will vary depending on the size of the potatoes). Drain and peel the potatoes while still hot, let cool and then cut into slices about 1 cm thick. In the meantime, peel the onion and slice it into thin rings, then put it to marinade with the vinegar for about 30 minutes, drain well. Wash the tomatoes,  cut them in half and crush slightly to remove the seeds, put them to drain  in a colander with the cut side down. Put the capers in a colander and rinse thoroughly under running water to desalt them.  Gently crush the olives (with the aid of a meat mallet or the flat blade of a kitchen knife) and remove the stone.

Gather in a large bowl the tomatoes, the well-drained onion, drained capers, pitted olives, sliced ​​potatoes; season with extra virgin olive oil combined with plenty of oregano, basil, salt, pepper and a few drops of vinegar. Mix everything delicately and let rest in the refrigerator for about 30 minutes before serving.