Pantesca Recipe

Prepare potatoes

Place whole baby potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes depending on size. Drain and let cool slightly. When cool enough to handle, slice potatoes into halves or quarters so pieces are roughly bite-sized.

Prep vegetables

While potatoes cook, halve cherry tomatoes, thinly slice red onion, pit and halve kalamata olives if not already pitted, and roughly chop fresh oregano leaves. Drain capers from their brine and pat lightly with paper towel to remove excess moisture and salt.

Combine salad components

In a large bowl, place mesclun greens. Add the warm (not hot) sliced potatoes, halved cherry tomatoes, kalamata olives, capers, and sliced red onion. Sprinkle chopped oregano over the top. Season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper, but hold back a small pinch if you prefer to adjust after dressing is added.

Make the lemon dressing: in a small bowl or jar combine 3 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tsp Dijon mustard, 1 small minced garlic clove, and 1 tsp honey or maple syrup if using. Whisk or shake to combine.

Slowly whisk in 1/4 cup extra-virgin olive oil until the dressing emulsifies. Taste and adjust: add more salt or pepper if needed, or another 1/2 tsp honey if too sharp. If dressing is too thick, thin with 1–2 tsp water.

Dress the salad: pour about two-thirds of the dressing over the salad and gently toss with salad forks or tongs so the warm potatoes absorb the dressing but the greens remain lightly coated. Add more dressing as needed to taste.

Plate and finish: transfer to serving plates or a platter. Sprinkle a final pinch of chopped oregano and an extra grind of black pepper. Serve immediately while potatoes are slightly warm, or chill for 15–20 minutes for a cooler version.