Pantesca Salad

Preparation

1. STEP 1 OF 6

   Steam the potatoes with their skins on

2. STEP 2 OF 6

   Thinly slice the onion and marinate it in a bowl with one or two tablespoons of vinegar to make it more digestible

3. STEP 3 OF 6

   Once cooked, let them cool slightly, then remove the skins from the potatoes and cut them into rough chunks

4. STEP 4 OF 6

   Also cut the cherry tomatoes, chop the capers and olives with a knife, and tear the basil with your hands

5. STEP 5 OF 6

   Drain the onion from the vinegar and place everything in a bowl, mix well and season with oil, salt, pepper, and plenty of oregano

6. STEP 6 OF 6

   Serve cold or still warm, for a complete dish add or pair with chickpeas or beans!

General Information

Analysis

Macronutrients (100 gr)