Pantelleria salad

An excellent summer and autumn side dish, as long as we are lucky enough to collect many beautiful cherry tomatoes, Pantelleria salad is a typical dish of the island of Pantelleria. Made with genuine and easily available ingredients, this salad will allow you to bring to the table a typical and traditionally vegan dish, which will meet the tastes of many.
When cherry tomatoes are no longer in season, you can make an equally interesting variation using fermented cherry tomatoes. Here you will find the recipe. If you use fermented cherry tomatoes, leave them whole and do not salt them.

Boil the potatoes in abundant salted water, cut the cherry tomatoes in half or into 4 parts (depending on how large they are), place them in a colander and salt them lightly, so that they release the vegetation water. Slice the onion thinly and immerse it in a bowl of water to which you have added 1 tablespoon of white wine vinegar. In a small bowl mix 1 tablespoon of dried oregano and 1 tablespoon of thyme, 1 tablespoons of wine vinegar, 4 tablespoons of oil, 1 grated pepper. Soak the capers in warm water for half an hour, changing the water at least a couple of times. When ready, drain the potatoes, wait for them to cool then peel them, cut them into fairly large chunks and place them on a serving plate, add the tomatoes, onion, olives, desalted capers and herb oil. Mix well and serve at room temperature.