Insalata Pantesca Recipe

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Wolfgang Puck on Food Network
Nutrition per serving    (USDA % daily values)
CAL
399
FAT
92%
CHOL
0%
SOD
31%

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Ingredients for 2 servings

2 medium green heirloom tomatoes, cored and cut into 1-inch cubes

Lemon juice, to taste

1/4 teaspoon salt

1/4 cup green (preferably Picholine) olives, pitted

1/2 cup caperberries

1 tablespoon minced oregano leaves

4 ounces fingerling potatoes

1 tablespoon capers

1 tablespoon Champagne wine vinegar

2 medium yellow heirloom tomatoes, cored and cut into 2-inch cubes

4 medium red heirloom tomatoes, cored and cut into 1-inch cubes

1 small red onion, peeled and thinly sliced

1/2 teaspoon freshly ground black pepper

1/4 cup extra-virgin olive oil

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