A dish inspired by The Pasta Queen, a delightful cooking show I recently stumbled upon! After watching Nadia’s energetic and fun-loving personality shine through her episodes, I couldn’t wait to try her recipe from her new cookbook. I personalized it with some of my favorite ingredients, including tender fingerling potatoes, juicy cherry tomatoes, and fragrant home-grown oregano that adds a fresh burst of flavor.
Ingredients:
- 1 pound fingerling potatoes (or any variety of waxy potatoes)
- 6 cherry tomatoes (or similar)
- 1 medium red onion
- 4 tablespoons kalamata olives
- 2 tablespoons capers
- 1 tablespoon red wine vinegar (or adjust to taste)
- Handful of fresh basil (or 1 teaspoon dried herb)
- Sprigs of fresh oregano (adjust to taste)
- Drizzle of extra-virgin olive oil (as needed) (I used lemon-infused olive oil for this recipe)
- Maldon or sea salt & freshly cracked black pepper (to taste)
Recipe Preparation:
- Cube a pound of fingerling or waxy potatoes and cook in salted water until just tender.
- Meanwhile, halve or quarter cherry tomatoes, slice a red onion, and rinse a handful of kalamata olives and capers.
- In a large bowl, combine the cooled potatoes, tomatoes, onions, olives, and capers.
- Tear fresh basil leaves and add them, then drizzle with red wine vinegar, olive oil (I used lemon-infused), and chopped oregano.
- Season with sea salt and black pepper, toss until coated.
- Refrigerate 10-15 minutes before serving for a cold, flavorful Mediterranean salad—perfect for picnics, parties, or weeknights.