Tomato, Feta, and Potato Salad with Capers - YMCA of Central Florida
Check out Chef Gary's delicious and nutritious recipe for Tomato, Feta, and Potato Salad with Capers! Try our take on the Pantesca salad.
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Cooking tools:
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Pot
- Colander
- Mixing bowl
- Stove
Ingredients
- 1½ lbs. potatoes, unpeeled and cubed (approximately ¼ inch)
- Kosher salt
- freshly ground pepper
- 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
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