Tomato Feta and Potato Salad with Capers

Salad

Tomato, Feta, and Potato Salad with Capers

6 Servings

Prep time: 15 min | Cook time: 25 min

Diet Style

GF
V

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 (approx 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

  1. Boil potatoes

    Place the cubed potatoes in a large pot, cover with cold water by at least an inch, add a good pinch of salt and bring to a boil.

  2. Cook

    Reduce the heat to medium and cook until the potatoes are almost fork-tender.

  3. Drain and cool

    Drain into a colander in the sink and let cool.

  4. Mix

    In a mixing bowl, add the tomatoes, onion, olives, capers, basil, and feta and mix them together.

  5. Toss

    Add in the cooled potatoes and toss gently.

  6. Pour olive oil and vinegar

    Pour olive oil and vinegar over the salad, give one last toss to combine.

  7. Top

    Top with fresh chopped oregano.