Ingredients

• ½ cup capers, drained and rinsed

• 1½ cup Castelvetrano olives

• 20 cherry tomatoes

• 1 medium red onion

• 1 to 1½ lbs. small potatoes

• ½ tsp. dried thyme

• ½ tsp. dried oregano

• Handful of fresh basil

• half a lemon

• Flaky salt

• Fresh cracked black pepper

• 2 tbsp. balsamic vinegar

• Vito and Joe’s Olive Oil

How to Prepare

1. Bring a medium pot of water to a boil. Cut potatoes into bite-sized pieces. Once water is boiling, season with 1 tbsp. salt, add potatoes, and stir to dissolve salt. Let boil for about 10-15 minutes.

2. While potatoes are cooking, thinly slice 1 medium red onion into half rings. Separate the rings, add to a bowl or measuring cup, and top with enough balsamic vinegar to mostly cover the onions. Stir to coat and let marinate for 30 minutes, stirring occasionally.

3. Once the potatoes are cooked and can be easily pierced with a fork, strain them gently and place them in a bowl with cold water to cool.

4. Cut cherry tomatoes in half and set aside in a bowl.

5. Once onions are done marinating, remove them from the balsamic vinegar with a fork and transfer to a serving dish. Top with the zest and juice of half a lemon and mix to combine. Add ½ tsp. dried thyme and ½ tsp. dried oregano and stir and mix to combine.

6. Add ½ cup capers and 1 ½ cup of Castelvetrano olives and mix to combine. Tear a handful of basil leaves into smaller pieces and add to the bowl along with 2 to 3 tbsp. of Vito and Joe’s Olive Oil, mixing well to combine the oil and vinegar.

7. Add chilled potatoes, a pinch of salt, and ½ tsp. freshly cracked black pepper and lightly toss. Finally, add the tomatoes and toss one more time.

8. Top with a drizzle of olive oil and basil leaves. Enjoy!