Average: 5 (2 votes)
Active time
5 minutes
Total time
25 minutes
4 Servings

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

10 olives

1 tablespoon extra virgin olive oil

Fresh oregano leaves to taste (can substitute dried)

Salt to taste

  1. 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.
  2. Add the sliced tomatoes, red onion, olives and rinsed capers to the bowl.
  3. Season with extra virgin olive oil and salt and sprinkle with fresh oregano. 

Recipe courtesy of Elizabeth Minchilli, an Oldways photo.


Calories: 200
Total Fat: 5g
Saturated Fat: 0.5g
Sodium: 230mg
Carbohydrate: 37g
Fiber: 6g
Protein: 5g

Yield: 4 Servings

How'd it Taste?

Carol Putman Smith
I've made this at least a dozen times because I always get requests to make it again. Everyone loves it!
Susie R
Yum and easy!

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