• Place the salt-packed capers in a small bowl of cold water. Soak them for about 10 to 15 minutes, then rinse thoroughly and drain. Taste one and repeat the rinsing if it's still excessively salty.
• Peel the red onion and slice it very thinly. Place it in a bowl with enough cold water to cover and 1 tablespoon of red wine vinegar. Let it soak for about 20 minutes, then drain well.
• Wash the potatoes and place them, still unpeeled, in a large pot. Cover them with cold water, add a little salt, and bring to a boil. Cook for about 25 to 35 minutes, depending on their size. They are ready when a fork enters easily, but they should not fall apart.
• When ready, drain the potatoes and let them cool just until you can handle them. Peel them and cut them into large bite-sized pieces. Place them in a serving bowl.

Prepare the Dressing

• In a small bowl, whisk together the extra virgin olive oil, the remaining 2 tablespoons of red wine vinegar, dried oregano, a little black pepper, and a small pinch of salt.
• Then mix the potatoes with about half of the dressing. Let them rest for 10 minutes.

Assemble the Pantesca Salad

• Wash and halve the cherry tomatoes. Cut the olives in half or leave them whole, depending on their size. Tear the basil leaves by hand.
• Add the cherry tomatoes, drained onion, olives and capers to the potatoes.
• Finally add the basil and mix. Pour over the remaining dressing and toss very gently to avoid breaking the potatoes.
• Allow the Insalata Pantesca to rest for about 30 minutes before serving. Taste and adjust with a little more salt, vinegar, or extra virgin olive oil if necessary.