3 medium potatoes
4 large tomatoes, sliced into wedges
1 small red onion, halved and sliced thinly
2 tablespoons (1 ounce) of capers in oil, rinsed
1 tablespoon extra virgin olive oil
Fresh oregano leaves to taste (can substitute dried)
Salt to taste
- Bring a medium pot of water to a boil. Add the potatoes and cook until they are tender to the pierce of a fork, about 20 minutes. Drain. Once cool, peel and slice them into large chunks. Place in a large salad bowl.
- Add the sliced tomatoes, red onion, olives and rinsed capers to the bowl.
- Season with extra virgin olive oil and salt and sprinkle with fresh oregano.
Recipe and photo courtesy of Elizabeth Minchilli.