INSALATA PANTESCA - salad with capers

By t1bishop

wonderful salad, very unusual

Ingredients

• 10 mixture of red, white and blue potatoes
• 1 medium spring onion
• 8 ripe tomatoes
• 12 black olives
• 7 tablespoons of capers in salt
• 6 basil leaves, chopped
• Olive oil, pepper, and salt to taste

Preparation

Step 1

Soak capers in tepid water to drain the salt, changing the water a few times for about one hour. Peel and dice the potatoes, then boil and let cool. Dice
the tomatoes and slice the onion thin. Combine the potatoes, tomatoes, olives, and onion in a large mixing bowl. Drain the capers and add to the salad. Add chopped basil leaves, olive oil, pepper
and salt. Toss and let sit at room temperature for two hours before serving. Serves four.