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Insalata Pantesca

Insalata pantesca originates from the small Sicilian island of Pantelleria, an island that sits a little over an hour Southwest from Sicily, and is known for its excellent dessert wines. 

This fresh and tasty dish is simple, but so wonderfully flavorful, as long as very good seasonal and local products are used. Accompanied by a glass of white wine, this salad makes the perfect light lunch for a hot summer’s day spent on an island in the Mediterranean (or anywhere else the sun shines :))


  • 4 potatoes
  • 3.5 tbsp desalted capers
  • 16 cherry tomatoes (or 4 regular tomatoes)
  • 1 sprig of basil
  • generous pinch of Oregano
  • 3 oz green olives
  • 1 small sweet red onion 
  • 1 tablespoon of white wine vinegar
  • 1 can of tuna in oil
  • Olive oil, salt and pepper.


Boil the potatoes, leave to cool and cut them in rather small cubes. Slice onions and leave them to soak with vinegar.

Slice tomatoes and combine them with the pitted olives (sliced coarsely), desalted capers (wash the salt off if using salted capers), basil leaves and oregano.

Add the potatoes, sliced onions and sliced tuna. Season with salt and pepper and abundant olive oil. Mix gently and cover with cling film.

Insalata Pantesca is a dish that is best when eaten cold, so chill the salad in the fridge for an hour or more until it is ready to serve. 

Pairs Well With

Feu d'o Bianco


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