Ingredients
SERVINGS: 4 Serving(s)
- 4 Yukon Gold potatoes
- 1 small red onion
- 12 leaves fresh basil
- 12 Italian black olives, pitted and chopped
- 1/3 cup salt-packed Pantelleria capers, rinsed well in cold water
- 8 heirloom or plum tomatoes, quartered White wine vinegar
- Extra virgin olive oil to taste
- Salt and freshly ground black pepper
- 1 tablespoon dried Pantelleria oregano
Preparation
Scrub the potatoes and boil until easily pierced. Drain and let cool. Peel the cooled potatoes and cut into cubes.
Meanwhile, finely slice the red onion and soak in a bowl of cold water for 10 minutes; drain.
Stack basil leaves, roll together, and slice into thin strips.
Cut tomatoes in quarters and place in a large salad bowl. Add drained onion slices, basil, olives, and drained capers.
Shake lightly with vinegar and stir. Drizzle with olive oil, sprinkle with oregano, salt and pepper, and toss gently.
Optional: Top with canned mackerel fillets in olive oil.
