Salad
Tomato, Feta, and Potato Salad with Capers
Diet Style
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Chef’s Knife
- Cutting Board
- Colander
- Large Pot
- Mixing Bowl
Ingredients
- 1½ lbs. potatoes, unpeeled and cubed (approximately ¼ inch)
- Kosher salt and freshly ground pepper to taste
- 1 pint cherry tomatoes, halved
- 1 small red onion, thinly sliced
- ⅓ cup pitted Kalamata olives, halved
- 2 tablespoons capers, drained and roughly chopped
- ⅓ cup fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 8 oz. feta cheese, crumbled
Directions
-
Boil potatoes
Place the cubed potatoes in a large pot covered with 1 inch of cold water. Add a good pinch of salt and bring to a boil.
-
Cook
Reduce the heat to medium and cook until the potatoes are almost fork-tender.
-
Drain and cool
Drain into a colander in the sink and let cool.
-
Mix
In a mixing bowl, add the tomatoes, onion, olives, capers, basil, and feta and mix them together.
-
Toss
Add in the cooled potatoes and toss gently.
-
Pour olive oil and vinegar
Pour olive oil and vinegar over the salad, give one last toss to combine.
-
Top
Top with fresh chopped oregano.
Chef's Note:
This dish is also known as a Pantesca salad or Pantelleria salad. It's named so because it's a common dish from the island of Pantelleria. Pantelleria is a small Italian island just off the coast of Sicily!
Nutrition Info
Per Each Serving
-
Calories
299
-
Fat
7g
-
Saturated Fat
1g
-
Protein
9g
-
Total Carbs
28g
-
Fiber
4g
-
Sugar
4g
-
Sodium
325mg
-
Cholesterol
34mg