Pantesca Salad

The first time we prepared this salad inspired to Pantelleria’s flavor gems – capers – we were not in the tiny island of Pantelleria, in Sicily. We were actually  upstate New York, in New Paltz, at the dreamy farm of Ray Bradley. We were kicking off a new Gustiamo tradition: a Ferragosto (15th of August) celebration with Ray, our absolute favorite farmer. We cooked a full menu for 60 (sixty!) people, marrying together Ray’s fantastic produce and some Gustiamo staple ingredients. Here’s an adapted version of the recipe for a smaller crowd and with a variation for those months when tomatoes are not in season.


Serves 4

5 potatoes, boiled in salted water
6 fresh tomatoes, or a jar of Piennolo tomatoes
3 shallots
A handful of chives
5 anchovies, rinsed and filleted
30 capers
8 caperberries, soaked overnight


  1. When cold, cut the boiled potatoes into large cubes.
  2. Wash and cut the tomatoes in big slices. If using Piennolo tomatoes, add them as they are, straight out of the jar.
  3. Thinly slice the shallots.
  4. Carefully rinse the capers.
  5. Cut each anchovy fillet in three parts.
  6. Finely chop the chives.
  7. Drain the caperberries and combine all the ingredients in a big bowl.
  8. Season with abundant extra virgin olive oil and NO salt. Set aside for up to 2 hours before serving, allowing all the ingredients and flavors to blend together.
  9. Serve with a slice of bread.