Tomato & Potato Salad from Pantalleria
(Insalada Pantesca)
Ingredients:
1 1/2 pounds new potatoes, cut into 1/2" pieces
1 pound tomatoes, halved, seeded, and coarsely chopped
1/4 cup finely diced red onions
1/4 pound smoked bluefish, or other smoked fish, finely
flaked
2 tbsp capers
1/2 cup firmly packed coarsely chopped fresh flat-leaf parsley
1/2 cup extra-virgin olive oil
1/4 pound dense Mediterranean bread, soaked in water for 15 minutes
& squeezed dry
salt
Directions:
Boil the potatoes in several quarts of water until tender.
Drain them and plunge them into ice water. Drain them on paper towels.
Mix the tomatoes, potatoes, onion, parsley, olive oil, capers and
fish in a large bowl.
Crumble the dried bread and toss it with the mixture.
Salt to taste. Toss again and serve.
If you enjoyed this recipe you can find it and others like it in Authentic
Italian Salads for All Seasons, by Susan Simon. |
