Insalata Pantesca
Ingredients
- 4 ounces fingerling potatoes
- 1 small red onion, peeled and thinly sliced
- 4 medium red heirloom tomatoes, cored and cut into 1-inch cubes
- 2 medium green heirloom tomatoes, cored and cut into 1-inch cubes
- 2 medium yellow heirloom tomatoes, cored and cut into 2-inch cubes
- 1/4 cup green (preferably Picholine) olives, pitted
- 1 tablespoon capers
- 1 tablespoon Champagne wine vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon minced oregano leaves
- 1/4 cup extra-virgin olive oil
- Lemon juice, to taste
- 1/2 cup caperberries
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