Capers are the lifeblood of the diet in Pantelleria, Italy, an island between the coasts of Sicily and Tunisia. They are the main seasoning for this traditional salad. Serve it with fish.
3 medium potatoes
4 large tomatoes, sliced into wedges
1 small red onion, halved and sliced thinly
2 tablespoons (1 ounce) of capers in oil, rinsed
10 olives
1 tablespoon extra virgin olive oil
Fresh oregano leaves to taste (can substitute dried)
Salt to taste
Recipe courtesy of Elizabeth Minchilli, an Oldways photo.
Susie R says: Yum and easy!
Carol Putman Smith says: I’ve made this at least a dozen times because I always get requests to make it again. Everyone loves it!
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